Strawberry Basil Sorbet Recipes

Steps:

• MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
• POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
• * Balsamic reduction can be found in the condiment section of grocery stores.
• Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.

Steps:

• combine water and preserves, bring to a boil, cook 2 minutes until preserves are melted.
• remove from heat, stir in basil and lemon juice.
• pour into a freezer can or an ice cream maker according to manufacturer's directions.
• spoon into a container and freeze 1 hour until firm.

Steps:

• Put all ingredients in a blender or cuisinart and blend until smooth. Add more liquid if it is having trouble blending or is too dry.