Strawberry-basil sorbet: a sweet taste of summer
There’s nothing better than a cool, refreshing treat on a warm Lowcountry day, and this strawberry-basil sorbet is just that—light, naturally sweet, and bursting with fresh flavor. The best part? It’s incredibly easy to make! With just five ingredients and a blender, you’ll have a silky, fruity sorbet that feels indulgent but is completely guilt-free.
The combination of ripe strawberries and fragrant basil is what makes this recipe so special. The strawberries bring bright, juicy sweetness, while the basil adds a subtle herbal twist that elevates every bite. A touch of honey (or maple syrup) and fresh lemon juice balance the flavors perfectly, creating a refreshing, sophisticated treat that’s as good for you as it tastes.
And let’s talk convenience—no ice cream maker required! Just blend, freeze (if you can wait that long), and enjoy. Whether you’re serving this as a healthy dessert, a midday pick-me-up, or a fun way to impress guests, it’s the perfect way to celebrate the season’s flavors.
At The Juice Hive, we love simple, wholesome recipes that make eating well both delicious and effortless. Try this sorbet, and you’ll see exactly what we mean!
Enjoy every spoonful!
Strawberry-Basil Sorbet
(A refreshing & guilt-free dessert!)
Ingredients:
• 2 cups fresh strawberries, hulled and frozen
• 1 tbsp honey or maple syrup
• 1 tbsp fresh lemon juice
• 3-4 fresh basil leaves
• 1/4 cup water (as needed)
• Sprinkle of dried cranberries and honey
Instructions:
1. Blend all ingredients in a food processor or blender until smooth.
2. Add a little water if needed to reach a creamy consistency.
3. Serve immediately ( drizzled with more honey on top) for a soft sorbet or freeze for 1 hour for a firmer texture.
Why You’ll Love It:
• Naturally sweet with no refined sugar!
• Bursting with fresh spring flavors.
• Just 5 ingredients and no ice cream maker needed!
Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.
