strawberry vodka basil sorbet (for us adults !)

• wash & hull the strawberries and cut in half or quarters, combine with the sugar (which is exactly 1/4 of the total weight of the strawberries, but you can to go up 1/3 or 200 grams or 1 cup of sugar) and the juice and peels of 2 sliced limes, the basil leaves & stems, a pinch of salt & pink pepper and stir, cover and let sit for 12 hours in a cool space until the strawberries release their juices

note : it is not necessary to wait 12 hours but I find it better and easier because the strawberries release their juices and you end up with almost 50% (in weight) of solid strawberries and almost 50% (in weight) of strawberry liquid; I ended up with 390 grams liquid + 410 grams solids + 40 grams wilted basil & lime peels = 860 grams total …

• separate the juice from the solids (strawberry juice on one side and strawberries, lime peels and basil leaves on the other side)
• in a small casserole, bring the juice with the lime peels and the basil to a boil, remove from heat immediately and let steep for 5-10 minutes (to better absorb the flavors), then strain and cool the liquid in a bowl with ice water
• use a food-processor to blend together the strawberries with the juice until smooth, add the 2 tbsp vodka (up to 3 tbsp but don’t overdo it or it won’t firm up), mix again and reserve the mixture in the refrigerator for several hours (or overnight) until chilled
• remove from the refrigerator and stir the mixture well, use an ice-cream churner to churn the mix until thickened (30-45 minutes) and place in air-tight containers in the freezer for at least 3-5 hours before serving or freeze for longer and let soften in the refrigerator for 30 minutes before serving.