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Strawberry-Basil Sorbet

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.

Cooking Light MAY 2004

  • Yield: 9 servings (serving size: 2/3 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 46.6g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 4mg
  • Calcium: 5mg

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Strawberry-Basil Sorbet Recipe