Strawberry-Basil Sorbet

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.


9 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

May 2004
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