Are you as excited for strawberry season as I am?

A couple of weeks ago, I picked up a carton of strawberries from the market, fully intent on using them for making sorbet. At home while unpacking groceries, I decided it wouldn’t hurt if I tasted a couple, you know, just to see if they were sweet and ripe enough. And then a couple more. Before I knew it, most of the carton was gone, and I was still standing in the kitchen with strawberry-stained hands and groceries still needing to be unpacked.

Fortunately, my second strawberry-buying trip fared better. I ended up making a fantastic strawberry basil sorbet that I had done once before last summer, using some of my potted basil from the windowsill. (Herbs from inside my own apartment! I’m scoring major locavore points for this.)

If you need a last minute dessert to whip up for a dinner party, or just for yourself, this strawberry basil sorbet is a great candidate. There are only 4 ingredients, and the finished product tastes like the essence of strawberries, enhanced with sugar and a faint hint of lemon. The basil makes it even more aromatic.

I’m having a hard time saving extra sorbet in the freezer and really need to make more. The ideal spring meal I’m imagining right now involves friends with outdoor space (such a rarity in NY!), roasted fish, rosé, and this sorbet to cap it all off. Who’s in?

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Strawberry Basil Sorbet

Makes 1 pint

1 pound (1 1/2 pints) fresh strawberries, hulled and halved
2/3 cup sugar
1/4 cup loosely packed basil leaves, roughly chopped
1 tablespoon fresh lemon juice

In a large bowl, toss the strawberries with the sugar. Cover and let stand for 30 to 40 minutes, until the sugar is dissolved the the juices have started to release.
Puree the strawberries in a blender or food processor. Add the lemon juice. Transfer the strawberry mixture to a large bowl and stir in the chopped basil. Cover and refrigerated for at least 2 hours, or overnight.
Add the strawberry puree to your ice cream maker and churn according to manufacturer instructions. Transfer the sorbet to a freezer-safe container and freeze for at least 3 hours.

Adapted from Sweet Scoops by Sherry Kaldunski

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More frozen strawberry desserts to try:

Strawberry Frozen Yogurt from David Lebovitz

Berry and Mint Popsicles from The Year in Food

Strawberry and Black Pepper Ice Cream from Cherry Tea Cakes

Strawberry Sorbet with Coconut Milk from Wishful Chef

Strawberry Cheesecake Ice Cream from Beloved Green