¾ cup/200 g unrefined raw sugar (1 cup in original recipe)
1 cup loosely packed Thai basil leaves - roughly torn
½ cup freshly squeezed lemon juice
Instructions
Combine strawberries and sugar in a large bowl and set aside for 1-2 hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan, add basil and bring to a boil. Boil for 1 minute, remove from heat and let infuse while cooling down to a room temperature.
Puree strawberries in a blender until smooth and strain through a fine sieve. Discard the seeds. Strain basil syrup over the strawberry puree, squeezing basil leaves with your hands to get the most flavor out of them.
Add lemon juice, stir to combine and chill in the fridge for at least 2 hours - I prefer overnight.
Churn in an ice-cream maker for 20-25 minutes or according to the manufacturer's instructions. Transfer to a container and freeze for another 2 hours.
Notes
If you don't have an ice cream machine, pour the mixture into a shallow, freezer-proof container, freeze for 1 hour until the edges are starting to freeze, and then beat with a whisk to break down ice crystals, until smooth. Return to the freezer and repeat this 2-3 times before leaving to freeze for 2 hours. Or make popsicles - pour the final mixture into a popsicle mold and freeze.
Recipe by Golubka Kitchen at https://golubkakitchen.com/emmas-strawberry-thai-basil-sorbet-ice-cream-sunday/