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 specified tablespoon or the sorbet won't freeze. Freeze for up to 3 days.
- Put the strawberries, sugar, lemon juice and vodka (if using) in a blender or food processor and whizz until smooth. Stir through the basil.
- 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.
- 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 clingfilm and freeze for 4 hours, or overnight, until solid.
- About 10 minutes before you are ready to serve, put the sorbet in the fridge to soften a little. Serve in scoops.
See more Dessert recipes