Strawberry Basil Sorbet Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

YIELD :1 litre (4 cups)

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ORGANIC INGREDIENTS

  • 120 g (1 cup) maple sugar
    or 220 g (1 cup) cane sugar
  • 240 g (1 cup) water
  • 520 g (4 cups) strawberries, frozen and thawed lightly
  • 15 g (1/3 cup) fresh basil, chopped

PREPARATION

  1. In a small saucepan, heat maple sugar (or cane sugar) and water, stirring until sugar is completely melted. Allow to cool.
  2. Place all ingredients in a food processor and stir until smooth and creamy.
  3. Place the sorbet in an airtight container and freeze. After 2 hours, stir vigorously with a whisk. Repeat again after another 2 hours. Afterwards, let set completely in the freezer.
Strawberry Basil Sorbet Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

The combination of strawberry and basil gives this sorbet a real taste of "come back for it!"

TIP

WAFFLE CONES

Cook your own gluten-free cones! See the recipe.