Preparation Method
- Place the strawberries, basil, sugar, lemon juice, vodka, and ice in the blender and select the PUREE setting. Once the cycle finishes and the sugar dissolves, transfer the mixture to a shallow dish, cover with plastic wrap, and freeze until it is hard enough to scoop, 2 to 3 hours.
- Scoop the frozen sorbet into bowls. Top with a few small basil leaves, drizzle with balsamic vinegar (if using), and serve.
Variation: Strawberry-Basil Granita
Make the strawberry-basil purée, then pour the mixture into a 9-by-13-inch baking dish and freeze until it starts to crystallize, 30 to 60 minutes. Use a fork to break up the mixture, making sure to get into the corners of the pan. Return the pan to the freezer and repeat every 30 minutes until the mixture is completely icy and frozen, about 3 hours. Fluff with a fork one last time and freeze 30 minutes longer before serving.
