It’s finally that Sorbet Time of Year, with the days getting longer and the heat rising. If you haven’t made homemade sorbet before, you don’t know what you are missing – fresh, fruity and ultra smooth on the palate. Sorbet is a simple mixture of sugar and water, or wine in this recipe, with fresh fruit. Sorbet can be made in so many flavors, but I tend to think Strawberries & Basil are the perfect couple, not to mention the addition of a slightly tart Rose’ Wine – it offers a nice refreshing balance.
To start, some sweet strawberries – super easy to find in the Spring and Summer months. Basil is another ingredient that is plentiful this time of year, and adds so much fragrance, it’s incredible. Rose’ Wine speaks to Summer, and many of us have our favorites — I tend to enjoy a less sweet brand, that is pleasant on the nose.
This recipe for Strawberry Basil & Rose’ Wine Sorbet is the perfect after dinner treat, or great to have in the afternoon, while hanging out in the sunshine. You might even want to put a small scoop in a glass of Rose’ for a fun seasonal cocktail. This sorbet will store in a airtight container for up to a week, and it is best to leave it on the counter for 15 minutes, prior to scooping.
1 pound fresh strawberries
2 cups Rose’ Wine, I prefer Whispering Angel in this recipe
2/3 cups sugar
6 large fresh basil leaves
(Makes 1 1/2 pints)
1. Wash and hull strawberries, slice in half. Place the strawberries, wine and sugar in a large saucepan over medium heat. When simmering, remove from heat and add basil leaves. Let the basil steep in the strawberries mixture for 30 minutes.
2. Puree the strawberry mixture in a blender, and pass through a fine mesh strainer to remove any seeds or basil bits. Pour into a bowl and cover with plastic wrap. Let chill in the refrigerator at least 3 hours, up to overnight.
3. Remove from the refrigerator and pour into an ice cream maker, process until soft serve, about 20 minutes. Scoop right away or freeze until ready to serve. Enjoy!