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Strawberry-Basil Sorbet

Yield 9 servings (serving size: 2/3 cup)
This four-ingredient dessert shows just how versatile preserves can be. It is cool and refreshing--ideal for beating the summer heat. You can also use pineapple preserves in place of the strawberry.

Ingredients

  • 5 1/2 cups water
  • 2 cups strawberry preserves
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh lemon juice

Nutrition Information

  • calories 179
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 46.6 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 4 mg
  • calcium 5 mg

How to Make It

  1. Combine water and preserves in a large saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until preserves melt. Remove from heat; cool completely. Stir in basil and lemon juice.

  2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.