Basil Infused Strawberry Sorbet with Balsamic Drizzle

Ingredients

• 2 cups fresh strawberries
• 1 cup basil leaves
• 1 3/4 cup agave syrup
• 2 tablespoons lemon juice
• 1 1/4 cup balsamic vinegar
• 1 pinch sea salt
• 1 cup water
• 4 leaves fresh basil leaves for garnish

Instructions

1. 1

   Wash and hull the fresh strawberries. Cut them into halves.

2. 2

   In a saucepan, combine the halved strawberries, 1 cup of water, 1 cup of fresh basil leaves, and a pinch of sea salt.

3. 3

   Bring the mixture to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until the strawberries are soft.

4. 4

   Remove from heat and let it cool for 10 minutes.

5. 5

   Once cooled, blend the mixture until smooth using a blender or immersion blender.

6. 6

   Strain the blended mixture through a fine-mesh sieve into a bowl to remove seeds and basil bits.

7. 7

   Stir in the agave syrup and lemon juice until fully combined.

8. 8

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

9. 9

   Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up.

10. 10

    While the sorbet is freezing, prepare the balsamic drizzle by simmering the balsamic vinegar in a small saucepan over medium heat until it reduces to a syrupy consistency, about 10-15 minutes.

11. 11

    Once the balsamic drizzle has cooled, remove the sorbet from the freezer.

12. 12

    Scoop the sorbet into serving bowls and drizzle with the balsamic reduction.

13. 13

    Garnish with fresh basil leaves and serve immediately.