Strawberry Lemon Basil Sorbet
Fresh strawberries, bright lemon, and fragrant basil come together in a frozen treat that tastes like summer. It's light, refreshing, and a wonderful way to cool off on a hot afternoon. I love keeping a batch in the freezer for those days when everyone wants a little something sweet.
Servings: 6
Ingredients
- 3 cups frozen strawberries
- 1 cup full fat canned coconut milk*
- 3 tbsp pure maple syrup
- 1 tbsp Nielsen-Massey Pure Lemon Paste**
- 1/2 cup fresh basil leaves
Instructions
- In a food processor or blender, blend strawberries, coconut milk, maple syrup, lemon paste, and basil leaves. Continue to pulse for up to 3 minutes, until completely smooth.
- Pour mixture into an air-tight container that is freezer friendly.
- Freeze for at least 3 hours, up to 12 hours to ensure it is completely frozen. It will need to soften at room temperature for at least 15 minutes until it can be easily spooned. If mixture is a bit icy, continue to soften at room temperature and mix with a spoon.
Notes
*Use only full-fat coconut milk from a can to ensure proper consistency
**1 teaspoon of Pure Lemon Extract can be used in place of Pure Lemon Paste