Strawberry Sorbet
with Basil Granita
Pastry Chef Keris Kuwana | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: will Blunt
INGREDIENTS
Strawberry Sorbet:
Yield: 70 servings
4 pounds hulled strawberries
780 grams granulated sugar
3 grams kosher salt
260 grams trimoline
40 grams honey
210 grams lemon juice
Basil Granita:
Yield: 70 servings
800 grams ginger ale
45 grams granulated sugar
60 grams basil leaves
15 grams lemon juice
6 grams kosher salt
METHOD
For the Strawberry Sorbet:
Heat oven to 350°F. In a mixing bowl, combine 1.27 kilograms strawberries and 39 grams sugar. Season with salt. Cover and refrigerate 2 hours. In a separate mixing bowl, combine remaining strawberries and 78 grams sugar. Transfer to an aluminium foil-lined sheet tray and bake 20 minutes, or until juices are fully reduced. Let cool. In a saucepan over medium-high heat, bring remaining sugar, trimolline, honey, and 908 grams water to 185°F. Place over an ice bath and let cool. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Pass through a chinois and transfer to bowl with chilled strawberry-sugar mixture. Stir to combine. Season with lemon juice and and salt. Blend again until mixture is fully emulsified. Cover and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to nonreactive containers and freeze.
For the Basil Granita:
In a saucepan over medium heat, combine ginger ale and sugar. Cook until sugar is fully dissolved. Remove from heat and add basil. Cover and let steep 10 minutes. Transfer mixture to a Vitamix Commercial blender and pulse 15 seconds, or just enough to break up basil. Add remaining ingredients. Transfer mixture a shallow pan and freeze 3 hours, uncovered, scraping every 30 minutes until mixture is light and dry crystals form.
To Assemble and Serve:
Yield: 1 serving
Place 1 scoop Strawberry Sorbet into a small serving bowl. Top with 12 grams Basil Granita.
