Vodka, Strawberry and Basil Sorbet

vodka strawberry sorbet

This strawberry, basil and vodka sorbet makes a stunning dessert. Don’t be tempted to add more than one tablespoon of vodka or the sorbet won’t freeze. 

Prep time: 15 minutes

Cook time: 120 minutes

Servings: 6 people

Preparation

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 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.

Ingredients

600g Tesco strawberries, hulled 
150g golden granulated sugar
1 lemon, juice only
1 tbsp of Smirnoff vodka (optional)
handful fresh basil leaves, roughly chopped

 

Ingredients

600g Tesco strawberries, hulled 
150g golden granulated sugar
1 lemon, juice only
1 tbsp of Smirnoff vodka (optional)
handful fresh basil leaves, roughly chopped

 

Preparation

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 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.