Time was when the idea of including herbs in sorbets and ice cream was unheard of, but by now it's become an accepted part of the flavor possibilities, with examples found in the freezer section of grocery stores. One of the most popular of these would have to be strawberries and basil, proving that food that grows together goes together. This no cream version has you puree the berries with sugar, lemon juice, and basil, then your ice cream maker does the rest.
- 450 grams strawberries
- 2/3 cup sugar
- 1/4 cup fresh basil
- 1 teaspoon lemon juice
- Wash the strawberries and cut into quarters. Add sugar to strawberries and let it macerate for 1 hour, stirring occasionally.
- Puree the strawberry mixture and liquid, basil, and lemon juice in a blender or food processor.
- Refrigerate for about 1 hour, and then place in the ice-cream machine and follow the manufacturer's instructions.
- If there is no machine, put on ice, and beat every half hour to avoid the formation of ice crystals.