Strawberry Thai Basil Sorbet

It's strawberry season AND planting season. I couldn't be happier. With house hunting in full swing I'm dying for my own garden, but for now I will settle for all my herbs out on the porch. One of my favorite herbs to use in any concoction is Thai basil. It's subtle, but enhances any flavor it's paired with. A perfect compliment to strawberries in my opinion! Cheers!

Ingredients:

2 lb strawberries cored and stems removed
1/2 cup Thai Basil  
1/2 cup sugar
1 cup water
3 tbsp Triple Sec

Directions:

1. In a medium saucepan on medium heat add basil, sugar and water. Once the mixture starts to boil and sugar has dissolved, remove from heat and let it cool to room temperature
2. In a blender, blend your strawberries into a puree. Strain the strawberries into a bowl to get rid of the seeds
3. Once Thai basil simple syrup has cooled, strain leaves and mix simple syrup with your pureed strawberries
4. Pour your mixture into an ice cream maker and freeze following manufacturer's instructions
5. Add your Triple Sec towards the end of the freezing process