Strawberry Basil Sorbet
I had knee surgery just a few days ago and have been laid up, once again, depending entirely on Joseph for everything from a glass of water, to going to the pharmacy for my pain killers, to making each and every one of my meals. It’s been painfully hot here in Boston the last few days and he’s been running around doing all these things for me on top of his own work. Meanwhile, I’ve been sleeping really late every morning and then lying on the couch all day taking naps. Occasionally I wake up long enough to peruse the blogosphere and look at all the pretty food everyone’s been making. And since I can’t help grocery shop, cook, or clean up, I’ve been making suggestions to Joseph for what he could be making me. Fair trade right? What would he do without me?
When I saw this sorbet on Two Peas & Their Pod, I knew I had to have it. It’s my favorite drink, the strawberry basil mojito, in frozen dessert form! And it’s such a simple recipe! I suggested it to Joseph, but didn’t think he would really make it since A) he was already in the middle of making me the most incredible ribs ever (recipe coming as soon as I can get my percocet-addled mind to find it and write it up) and B) while I know that he has made sweets at some point in his life, I don’t think I’ve ever seen him do it.
So I started brainstorming and figured, you know what, it’s so easy. If I can just get Joseph to get the cutting board, a knife, the strawberries, the lemon, the juicer, a bowl, the sugar, an extension cord, and the blender, and put it all on the dining room table, and if he could just help me get my leg up on a chair, I could probably sit like that for long enough to get everything prepped for the ice cream maker. But you know what? I didn’t even have to ask because I woke up a little while later and my wonderful husband was already making it for me.
Unfortunately, it was such a hot day, and perhaps he didn’t chill the mixture quite long enough, because 30 minutes after he put it in the ice cream maker it was still about the same consistency that it when in as. He let it go another 20 minutes or so before giving up and putting it in a tupperware in the freezer. But not before serving us each a little bowl of strawberry basil “smoothie,” ’cause come on, we had to try it and it was still delicious even if it wasn’t fully frozen. The next day, it was ready to go as full fledged sorbet and ohmygoodness, it is sensational. It is so mouthwateringly refreshing and it’s just so easy to throw together (you don’t even have to turn the stove on!), that you must make this as soon as you possibly can.
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Strawberry Basil Sorbet #
Adapted from Two Peas & Their Pod
We found the original recipe to be just a little too sweet for our taste. I’ve adjusted the sugar level down to 2/3 cup from 3/4 cup, but urge you to adjust it depending on how sweet you like your sorbet, also taking into that how sweet your berries are will also affect the overall sweetness.
1 lb. fresh strawberries, rinsed, hulled, and quartered
2/3 cup granulated sugar (see note, above)
1/4 cup freshly chopped basil
1 teaspoon freshly squeezed lemon juice
In a medium bowl, toss the strawberries with the sugar and stir until all of the strawberries are well-coated. Cover and let stand for 1 hour, stirring every so often.
Puree the strawberries and their liquid with the basil and lemon juice in a blender or food processor until smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.