April t September = Luxirare Sherbert, Basil, Prosecco, Strawberry

Fraises au Basilic (strawberries & basil)

I found a good flavor pairing for some sherbert I had wanted to make in my new Robuchon Cookbook. In one of the dessert recipes, I noticed this description; "pureed strawberries with basil and wine". I guess it functioned more as a dessert sauce than a dessert itself, and then I thought how refreshing would a strawberry and basil sherbert be for spring/summer? And then, as I got even more committed to this idea I thought, why not add an excuse for some much needed libation while enjoying such a dessert? In comes the faux champagne, Prosecco. I found this in a store recently for 9 dollars and it tastes SO amazing that I doubt I'll invest for another 60 dollar bottle of Rose Champagne again. Recipe for this is in the comments section.

I wanted to make a sherbert instead of an ice cream because sherberts require no eggs and generally taste a bit lighter which I think go better for basil and strawberries but you can definitely make this into a full blown, full fat ice cream.

Base Ingredients for sherbert; Pink Prosecco, strawberries, and basil....





Fizz for Sherbert...

















Basil Infusing. Take the basil out when done..


This is the final mixture. Milk infused with Basil, strawberry juice which was sifted, sugar and then CORN SYRUP. Corn syrup is something that one must NOT skip out on for sherbert as it gives it the smooth silky texture. I finish this mixture off by adding the prosecco and then chilling it until the mixture is completely cooled.



Raging Feminists would chastise me for owning a Kitchen Aid.











What's inside...




I like to scrape the sherbert after I scoop it into the cup so that it is completely flat when I serve it.
Ok, so you're not exactly SATISFIED with the amount of social lubricant inside your sherbert. Ok fine, so scoop some drops of sherbert into a champagne cup and then add some more Prosecco so you have a nice & cold cocktail..JEEZ.