After seeing the mint sorbet recipe over at A Beautiful Mess last week, I couldn’t stop thinking about all the delicious flavor combinations you could do with this! My favorite summer flavors are strawberry and basil (remember those Strawberry Cupcakes with Basil Buttercream from last summer?!) so I knew it would be perfect in sorbet form!
Recipe adapted from A Beautiful Mess
4-5 cups fresh strawberries, hulled and sliced
½ cup water
½ cup sugar
6 large basil leaves
1 large egg white*
*They suggested using 2 tsp meringue powder and 2 Tbs water in substitution of egg whites. Since I wasn’t able to find meringue powder at the store I decided to ‘live on the wild side’ and take my chances using raw egg white! See my tips about egg safety in my Jerry Flip recipe.
Find the recipe instructions at A Beautiful Mess!
I also wanted to show photos of the sorbet when you first make it and what it looks like after freezing it overnight. As you can see it has a really nice creamy texture when it’s first made (almost like a thick strawberry basil smoothie) and then after letting it freeze overnight you get that traditional sorbet look and texture.
Which flavors are you most excited to try?