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.
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 frm 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 clingflm 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.
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