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This recipe is dead simple, and the ingredients reflect it.
Chef June recommends freezing both the bowl and the blade of the food processor. As this recipe goes very quickly (under 5 minutes. Really.) keeping everything as cold as possible is important.
The recipe uses caster sugar, also known as superfine, as it blends into the sherbet more easily than regular sugar.
As soon as the strawberries are just blended, it's time to add the milk.
The mixture goes from chunky to smooth very quickly (seeing a theme here?) so watch it carefully, you want to blend until only just combined.
Finished -- Really!
Again, very simple ingredients.
Sandy Smith calls for the juice of 3 lemons. We found that it measured between 1/2 and 2/3 of a cup of juice.
Merrill was using Amanda's technique of rubbing the lemon against the microplane. Equally effective, she had to admit.
After we brought this mixture to a simmer, and the sugar dissolved, we added 4 whole basil leaves, and bruised them against the bottom of the pan. Then we took it off the heat, and allowed it to steep for 15 minutes.
We removed the bruised basil leaves...
... and added the milk.
We chose to cool the mixture in an ice bath as we were pressed for time. Also, apparently Merrill loves ice baths...
Chiffonading basil is really simple, just roll, slice, and add to the sherbet base.
Adding the lemon juice.
Even before we froze it, the mixture was delicious.
We froze it in the machine for about 20 minutes, and then transferred it to the freezer. After an hour or so, it was solid, scoopable, and totally refreshing.