A delightful and refreshing strawberry sorbet infused with the aromatic touch of basil, perfect for a summer treat.
Combine the sugar and water in a saucepan and heat until the sugar dissolves completely. Let it cool to room temperature.
Ensure the syrup is completely cooled before using it to avoid melting the other ingredients.
Blend the strawberries, basil, lemon juice, and the cooled simple syrup in a food processor until smooth.
For a smoother texture, strain the mixture to remove seeds before freezing.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Ensure the mixture is well chilled before churning for the best results.
Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours to firm up.
Cover the container with plastic wrap to prevent ice crystals from forming.
Scoop the sorbet into serving bowls and garnish with a sprig of basil and a curl of lemon peel.
Let the sorbet sit at room temperature for a few minutes before scooping for easier serving.
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