Strawberry-Basil Sorbet

August 9, 2008 2:18:32 PM PDT
Summer is the time to enjoy refreshing desserts like sorbets, and you may be surprised at how easy it is to make your own sorbet at home.Jeff Sills, the pastry chef for Quince restaurant in Evanston, visits ABC7 Chicago to demonstrate how to make sorbets from the fresh fruits in season now.

SUMMER SORBETS FROM QUINCE PASTRY CHEF JEFFREY SILLS

Strawberry- Basil Sorbet

Simple Syrup

400g (14 oz) Water

400g (14 oz) Granulated Sugar

In a pot over high flame, bring the water and granulated sugar to a boil until mixture is clear. Add basil leaves and cool to room temperature, and then put in the refrigerator until chilled. Strain, reserving the syrup. Discard the leaves.

400 g (14 oz) Fresh Strawberries, cores and leaves removed

30 g (1 oz) Fresh Basil Leaves

400 g (14 oz) Simple Syrup (recipe above)

Salt

Juice from one lemon

Combine strawberries and simple syrup in a high speed blender and puree until smooth. Strain through a fine mesh strainer and season with salt and lemon juice.

Freeze in an ice cream maker/freezer according to manufacturers instructions.


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