4 Serves
25 Mins
Combine sugar, water, and fresh basil leaves in a small saucepan over medium heat.
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Vitamin E
0 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
55 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Bring the mixture to a gentle boil and simmer until the sugar has completely dissolved, then remove from heat.
Strain the basil leaves out of the syrup using a fine mesh sieve and set the syrup aside to chill in the refrigerator.
In a blender, combine the strawberries, milk, chilled basil syrup, lime juice, and lime zest until smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the desired consistency is reached.
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