Fresh Strawberry Basil Sorbet

adapted from Two Peas & Their Pod
as seen on

- approx. 6   Serving size- 1/6th of recipe   Points Plus per serving - 3 points+
Calories - 110,   Total Fat - 0.6g,   Carb. - 27.3g,   Protein - 0.9g,   Fiber - 3.5g

2 lb. fresh strawberries, rinsed, hulled and sliced
1/2 cup granulated sugar
1/2 cup fresh basil leaves
2 tsp. lemon juice

1.  In a med bowl, combine the strawberries and the sugar.  Allow to sit at room temperature for 1 - 2 hours, to allow the sugar to completely dissolve and the strawberries to macerate a bit.  
2.  Once the strawberries are ready, in a food processor ( or blender ), process the basil leaves until finely chopped.  Add the strawberry/sugar mixture ( should now look all syrupy ) and the lemon juice.  Process until pureed.  Refrigerate until mixture is cold.  
3.  Churn in an ice cream maker, according to manufacturer's directions.  ( Mine took about 20 - 30 minutes to freeze into sorbet ).   Remove from ice cream maker and spread into a freezer container.  Freeze to harden about 3 - 4 hours.  Serve and enjoy!