Berry Basil Floats

16 oz. sweetened sliced strawberries, thawed
12 oz. frozen raspberries, thawed
2 cups fresh basil leaves, loosely packed
2 cups vanilla ice cream
2 cups lemon-lime soda, chilled
Fresh basil sprig and strawberries for garnish, optional

For Basil Berry Sorbet, puree strawberries, raspberries, and basil leaves in a blender until smooth. Transfer to a medium bowl. Strain mixture through a fine strainer. There should be about 2 cups. Freeze until solid, about two hours. If desired, run the mixture through an ice cream machine for smoother scooping.

For Basil Berry Float, remove frozen berry mixture and ice cream from freezer and let sit at room temperature for 15 minutes. Spoon four large spoonfuls of berry mixture into four tall Collins glasses, then four large spoonfuls of ice cream. Repeat once more. Top with lemon-lime soda, fresh basil sprig and a strawberry. Serve immediately.