Basil and Strawberry Riesling Sorbet

By TrayH

A cool and crisp treat becomes more fitting for the summer when you stay away from heavier ingredients. Basil and strawberry Riesling sorbet offers a dessert option that will still leave you feeling svelte in your bathing suit during a heat wave. The fresh basil, combined with tart strawberries makes this a stunning and refreshing way to conclude a fabulous lunch party, or a BBQ on the patio.

Ingredients

• 1 cup sugar
• 3/4 cup water
• 1-2 handfuls of basil
• 1 pound strawberries
• 1 cup Riesling, or your favorite wine

Details

Servings 2
Adapted from blog.kitchenaid.com

Preparation

Step 1

Place your KitchenAid® Ice Cream Maker Attachment and dasher in the freezer for at least 15 hours prior to use.

Pour sugar and water into a saucepan. Turn heat to medium high to bring mixture to a boil. Once sugar has dissolved, add basil. Allow to cook for a few more minutes for basil flavor to enhance the sugar water.

Hull strawberries by removing the green stems, then slice in half. Place strawberries in your KitchenAid® 13-Cup Food Processor, along with syrup and basil. Turn on medium until strawberries are completely processed. Cool in refrigerator completely.

Attach KitchenAid® Ice Cream Maker Attachment and dasher to your KitchenAid® Stand Mixer and pour strawberry mixture into bowl. Add wine, then turn KitchenAid® Stand Mixer on low. Mix for at least 20 minutes to thicken and freeze sorbet. Scoop into pint containers, or a loaf tin lined with parchment paper. Cover and freeze until ready to serve.