Strawberry Basil Sorbet was the next frozen treat I wanted to try with the ice cream maker. I first enjoyed the combination of Strawberry and Thai Basil in Charlottesville. Jam According to Daniel makes the most delicious jams EVER- my favorite being the Strawberry and Thai Basil. If you are wondering what the difference is between basil and Thai basil, I think the Thai Basil is sweeter or has a flavor that better compliments sweet dishes. I've only seen Thai basil in a supermarket in Houston and I actually saw some in Rouses this year but it was looking pretty sad. Also, I wasn't ready to use it anyway.
I looked online for Strawberry Basil Sorbet recipes but most of the ones I saw used a simple syrup and I wanted little pieces of basil in my sorbet. I also wanted it to be as simple as possible and making a simple syrup wasn't in the cards.
So I got adventurous. I used Annie's Eats' Strawberry Sorbet. I didn't have kirsch so I used 1 teaspoon of vodka. I believe the alcohol has something to do with the texture of the sorbet? In the last 15 minutes of the strawberry macerating process I added 1/4 cup of chopped basil. I didn't strain it because I like the seeds. Michael requested that next time I strain it. We both found it a bit too sweet so next time I will cut the amount of sugar. Annie's Eats said she would double the recipe next time, and if you want more than a pint of sorbet you'll want to do the same.
I was nervous that the flavor of the basil would be lost, but it turned out to be everything I was hoping it would be. It's definitely important to use strawberries that smell like strawberries (I agree with Annie's Eats to use organic) and basil that smells like basil- sometimes it just doesn't smell right.











