Guest Recipe: Jordan's Strawberry & Basil Sorbet
21 July 2020
Picture the scene: you’ve spent hours shopping, marinating your meats and preparing your salad. A summer BBQ can take it out of even the most patient of home cooks. And then there’s a dessert to think about. The last thing you want is a big faff. My solution this summer? A four-ingredient strawberry and basil sorbet. Not only does it take just 30 minutes to make, but it can also be made the night before.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 30 minutes
Serves: 8
Category: Smoothies
Ingredients
- 1kg strawberries
- 20g basil leaves
- Lime, juice of 1 fruit
- 100g granulated sugar
- 150ml water
Method
- Start by making the sugar syrup. Pour your sugar and water into a small saucepan and bring to the boil, stirring frequently. When the sugar has dissolved, transfer to a heatproof container and set aside to cool (around 20 minutes).
- Wash your strawberries under cold water and chop off their leafy tops. Put them into a food processor with the lime juice. First pulse the fruit to chop evenly and then blitz to a smooth puree.
- Using a spatula, press the strawberry puree through a sieve and over a large bowl to remove most of the seeds.
- Returning to your food processor, blitz the basil until finely chopped. When cool, add in the sugar syrup and whizz up again to combine with the herbs. Stir this into your bowl of strawberry puree.
- Transfer to a freezer-proof container or tin. Freeze for at least 3-4 hours, or overnight. When ready to serve, take out of the freezer 10 minutes before using.
If you had fun making this recipe, you'll find more delicious recipes on Jordan's website, www.foodandwriting.co.uk.
B&M
