Can we all agree that there has to be a special place in heaven for the person who discovered the incomparable sweet treat known the world ‘round as ice cream?
Now, to say that I love frozen, icy, creamy (or not so creamy) treats doesn’t do justice to my lifelong obsession. Truly, if I could savor them every day, without consequence, I absolutely would. I’ve done it for spells, like while traveling in Italy. The effects of my daily gelato fix remained with me — or should I say my waistline — as a not-so-welcome reminder of my indulgent ways. More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections. So, adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to my summer treats repertoire is a no brainer. My Pop-Up Cooking School class raved over it last Spring, and now I’m sharing the easy, four-ingredient recipe, so you can get in on the action and savor it, too.
1 lb. fresh strawberries hulled and sliced
3/4 cup sugar
Juice of a small lemon
1/4 cup fresh basil, chopped
*Special Equipment: Ice Cream Maker
Combine berries and sugar in a bowl. Stir to coat fruit, cover and allow berries to macerate for an hour.
Add macerated berries and their liquid to a blender or food processor, along with lemon juice and basil. Process until it becomes a puree. Transfer mixture to a container and chill in the refrigerator for several hours or up to overnight.
Pour chilled mixture into an ice cream maker and freeze according to instructions. Once frozen, place sorbet in the freezer for at least two hours to harden further. Enjoy!
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