I made this sorbet on a whim one July afternoon when we had too many strawberries and a tiny bunch of fresh basil left from the garden. I wasn’t expecting much, but that first spoonful? WOW.

Sweet, tart, herby, and so refreshing it was like a garden party in a bowl. And the best part? No ice cream maker needed, no refined sugar, and only 4 ingredients.

Now I keep this in my freezer all summer long for the prettiest (and healthiest) way to cool down.

Strawberry Basil Sorbet

Ingredients:

• 3 cups fresh strawberries, hulled

• ¼ cup fresh basil leaves, loosely packed

• ¼ cup maple syrup or honey (adjust to taste)

• 1 tbsp lemon juice

• Pinch of sea salt

Instructions:

1. Blend: Add all ingredients to a high-speed blender or food processor. Blend until completely smooth.

2. Strain (optional): For an ultra-smooth sorbet, strain through a fine mesh sieve to remove seeds.

3. Freeze: Pour the mixture into a shallow dish or loaf pan. Freeze for about 3 hours, stirring every hour to break up ice crystals (or use an ice cream maker if you have one).

4. Serve: Let sit at room temp for 5–10 minutes before scooping. Garnish with extra basil or fresh berries if you’re feeling fancy!

Sarah’s Tips:

• Make it extra: Add a splash of coconut milk before freezing for a creamier texture.

• Berry swap: Try it with raspberries or a strawberry-mango combo for fun flavor twists.

• Serve idea: Scoop it over sparkling water for a summer mocktail float!

Nutrition (per serving, based on 4 servings):

• Calories: ~90

• Protein: 1g

• Carbs: 22g

• Sugar: 17g (natural)

• Fat: 0g

• Fiber: 2g