For the sorbet
Mix the milk, sugar, orange juice and zest in a saucepan and bring to a boil, stirring occasionally until sugar dissolves. Remove from the heat and allow the mixture to cool slightly.
Mix in the feta cheese and transfer the mixture to an ice cream maker. Chill until frozen.
If you do not have an ice cream maker, place the mixture in a container and leave in the freezer for 30 minutes, until it begins to thicken. Remove from the freezer, stir vigorously until all crystals have dissolved and place the mix back into the freezer. Repeat the process 3-4 times, until the sorbet thickens completely.
For the sauce
Add the wine, grenadine syrup, orange juice and zest, cinnamon and sugar in a saucepan and boil until the liquid is reduced to half.
Add the strawberries and cook for about 4 minutes, until the strawberries slightly soften. Remove the soup from the heat and let cool completely.
Serve the sauce in a small serving bowl topped with a scoop of sorbet and garnish with basil leaves.