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.
To make your wine sorbet, you will need to use your KitchenAid® Ice Cream Maker Attachment for your KitchenAid® Stand Mixer. This is a great tool, as it does not take up as much storage space as a standard ice cream maker.
To ensure thorough and even freezing, place your KitchenAid® Ice Cream Maker Attachment bowl in freezer at least 15 hours prior to making wine sorbet.
Create a simple syrup by boiling water and sugar, then infuse with basil flavor by adding handfuls of basil leaves. Allow to boil several minutes longer, then cool. Pour mixture into food processor.
Select strawberries that are ripe and fresh, so as to avoid a sour sorbet. Hull strawberries by using a straw or knife to remove the stems.
Although strawberries have a peak season (April through June), you can purchase strawberries throughout the year from many markets and grocery stores.
Add strawberries to your KitchenAid® 13-Cup Food Processor with simple syrup and basil, then turn on until thoroughly broken down. If mixture is not totally cool, place in refrigerator to chill. This will assist in the thickening process of your sorbet.
Mixture should be mostly liquid with very small bits of strawberry.
Once all components are cooled or frozen, attach your KitchenAid® Ice Cream Maker Attachment to your KitchenAid® Stand Mixer and turn to low speed. Pour in mixture, and allow to stir for several minutes. Pour in cold wine and mix for a minimum of twenty minutes.
Watch the sorbet thicken and freeze before your eyes!
Basil and Strawberry Riesling Sorbet
Makes 2 pints
1 cup sugar
3/4 cup water
1-2 handfuls of basil
1 pound strawberries
1 cup Riesling, or your favorite wine
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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*