Vodka, strawberry and basil sorbet recipe

  • Serves 6
  • 15 mins, plus freezing
  • 140 calories / serving
  • Freezable
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This strawberry, basil and vodka sorbet makes a stunning grown-up dessert. If you do include the vodka (optional), don’t be tempted to add more than the specifed tablespoon or the sorbet won’t freeze. Freeze for up to 3 days.

  1. Put the strawberries, sugar, lemon juice and vodka (if using) in a blender or food processor and whizz until smooth. Stir through the basil.
  2. Pour the mixture into the chilled bowl of an ice-cream maker and churn until the blade stops. Spoon into a pre-chilled ice-cream container, cover and freeze for 4 hours, or overnight, until solid. If you don’t have an ice-cream maker, pour the strawberry mixture into a shallow container and freeze, uncovered, for 2 hours, or until the mixture is beginning to firm up.
  3. Whisk with a balloon whisk to add a little air and break up any ice crystals that are forming; return to the freezer. Repeat, whisking once an hour for the next 3 hours, then cover with a lid or clingflm and freeze for 4 hours, or overnight, until solid.
  4. About 10 minutes before you are ready to serve, put the sorbet in the fridge to soften a little. Serve in scoops.

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  • Ingredients

  • 750g (1 1/2Ib) strawberries, hulled
  • 150g (5oz) golden granulated sugar
  • 1 lemon, juice only
  • 1 tbsp vodka (optional)
  • handful fresh basil leaves, roughly chopped
Shop ingredients
  • Energy 595kj 140kcal 7%
  • Fat 1g 1%
  • Saturates 0g 0%
  • Sugars 35g 38%
  • Salt trace 0%

of the reference intake
Carbohydrate 34.6g Protein 0.9g Fibre 5.1g


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