Chef’s Corner: Strawberry Basil Sorbet
Contributed by Tony DiStefano, Director of Culinary Innovation
Cool, refreshing, and bursting with flavor, this Strawberry Basil Sorbet is a simple yet elegant dessert that captures the essence of summer. Sweet, ripe strawberries are blended with fresh basil and a touch of citrus to create a smooth, vibrant sorbet with a subtle herbal twist. Naturally dairy-free and incredibly refreshing, it’s perfect for warm days, dinner parties, or whenever you need a light, fruity finish to your meal.
Recipe: Strawberry Basil Sorbet
- 3 cups fresh strawberries
- 1/4 cup sugar or honey
- Juice of 1 lime
- 5-6 fresh basil leaves
Directions
- Blend all ingredients until smooth.
- Freeze in an ice cream maker or shallow container, stirring every 30 mins until firm..
About the Chef
Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.
