1 pound of fresh strawberries, cleaned and hulled
3/4 C sugar
1/2 C chopped basil
1 tsp lemon juice
Combine strawberries with sugar and set aside for one hour to macerate. After the hour, puree the strawberries and their liquid in a blender with the freshly chopped basil and lemon juice. Refrigerate for 3-4 hours before freezing according to your ice cream maker’s instructions.
If you don't own an ice cream maker you can use this recipe in a Popsicle mold or an ice tray for easy and quick servings.