Sherbet is a wonderful summer treat; it’s lighter than ice cream and this Strawberry, Lemon, and Basil Sherbet is fantastic with this fruit and herb combination.
When I posted this Lime Sherbet yesterday I promised another variation on the sherbet theme today for the Food Network’s #SummerSoiree series. Being a woman of my word, this Strawberry, Lemon and Basil Sherbet is here!
So different from the lime as the strawberries really are front and center and the flavors of lemon and basil accentuate it but don’t overpower the berry flavor in any way. If I had to choose a favorite of the two, I really could not. This is definitely one of those two scoop experiences…I’ll have one of each please.
One thing I did want to do? Play with the ingredients just a bit. Where I loved the half and half in the Lime Sherbet, I thought I would cut the fat in this one just a bit and see if the overall result was dramatically different. The good news? Still terrific.
I made this sherbet using a combination of half and half and two percent milk so I’m still not in the 2-3% milk-fat camp of true sherbet but the fat content is now hovering at 6% and it still has a nice creamy feel to it. This might be a good place to stay; lower in fat but not so much that the texture is compromised. I don’t want ice milk; I want something that is closer to what we expect from ice cream.
I planted 6 basil plants in pots this year. Oh my basil. I have enough basil I simply can not keep up with it. I’ve got pesto made and using basil daily in eggs or sandwiches or marinades and I’ve giving away huge handfuls and yet it’s still so abundant.
You never know; maybe I’ll do my own little veggie stand out front selling basil, rosemary and thyme…my three runaway herbs this year. Of course the HOA won’t allow that so Shhhh…let’s not tell OK? But seriously I’m constantly looking for places to add basil so my first idea of a Strawberry Lemon Sherbet was soon modified and trust me; it is good. Subtle but so good.
Hmm, what shall I do next? Honey Lavender sherbet maybe? Or a variation on that them with Maple Thyme? I better get that ice cream bowl back in the freezer; it’s going to be a busy week! Which reminds me. I have a one and a half quart size ice cream maker from Cuisinart. If you know the new fangled machines out there today, a bowl is frozen that has a liquid ingredient inside the walls of the bowl that keep it cold; eliminating the need for salt and ice as in years past.
Well…these sherbets are frozen so quickly that I have found I can actually get two rounds with the freezer container before refreezing it. The 2nd time around might take a bit longer but the results are still great. So yes I can do two in one day and doggone it I will! But for now? This one is calling my name. Loudly.
Check out the other summer treats from my friends at The Food Network:
The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List
PIN ‘Strawberry, Lemon, and Basil Sherbet’
- 1/2 cup strawberry puree (blend enough strawberries in blender or food processor to make 1/2 cup; strain before measuring)
- 1 Tbsp Lemon Juice (more if you want a tarter taste)
- 1/3 cup fresh Basil
- 1/2 cup sugar
- 1 cup half and half
- 1 cup 2% milk
- Combine strawberry puree, lemon juice, basil and sugar in a food processor and process until the basil is finely chopped and the sugar is incorporated.
- Add the half and half and milk; stir thoroughly and chill the mixture for 30 minutes.
- Freeze according to manufacturer's directions, pour into freezer safe containers and freeze for at least one hour.
Prep time does not include time to process in an ice cream maker or freeze.