Infusing a syrup with basil, rather than using the herb right in the shake, provides a round basil flavor with a
little extra pluck from the acidity of the white wine. Choose a crisp wine that has not been aged in oak—
perhaps a Sauvignon Blanc.
MAKES ABOUT 3½ CUPS | 28 OUNCES | 850 MILLILITERS
6 tablespoons sugar (about 3 ounces/72 grams)
cup dry white wine (about 5 ounces/150 milliliters)
1 cup (packed) fresh basil leaves, roughly chopped (about 2 ounces/57 grams)
¼ cup cold whole or lowfat milk (about 2 ounces/60 milliliters)
4 medium scoops strawberry ice cream (about 1 pint/12 ounces/340 grams), softened until just melty at the
4 medium scoops strawberry sorbet (about 1 pint/12 ounces/340 grams), softened until just melty at the
For the basil syrup: Mix the sugar and wine in a small saucepan over medium heat,
swirling the pan occasionally to dissolve the sugar. Bring the mixture to a gentle boil,
reduce the heat to medium-low, and simmer for 3 minutes. Off the heat, add the chopped
basil, and stir to immerse it in the liquid. Cover the pan and set aside to steep for 1 hour.
Strain the syrup into a small bowl, pressing on the basil to release all the liquid, cover, and
refrigerate for at least 30 minutes (or up to 3 days).
For the shake: Place ¼ cup (60 milliliters) of the chilled basil syrup, the milk, ice cream,
and sorbet in a blender and pulse several times to begin breaking up the ice cream and
sorbet. With the blender motor off, use a flexible spatula to mash the mixture down onto
the blender blades. Continue pulsing, stopping, and mashing until the mixture is well
blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a
chilled glass or glasses, and serve at once.