Strawberry Basil Sorbet

It's hot.

Summer arrived ten days ago but the heat has been here much longer. July starts tomorrow and the heat has settled in like a scratchy, buggy blanket. Since I have not [yet] figured out how to spend all day and night immersed in water I need other ways to deal with the heat. One has involved my ice cream maker and other frozen things. This week after thinking about it for years I have finally gotten around to making sugar free sorbet.

You don't need an ice cream maker for this one since the fruit is already frozen, a decent food processor or blender should work just fine. Whip it up whenever you need to chill, your amounts may vary by your taste and like all my recipes the variations are endless. Any way you make it, if the temp is above 90, it is sure to be wonderful.

Strawberry Basil Sorbet

1 1/2 cup frozen strawberries, whole or crushed
1 tablespoon fresh minced basil [trust me]
1 tablespoon lemon juice
1/2 cup water stevia to taste, if your strawberries are really sweet you may not want it.

Blend the above in a blender or processor until smooth. Do not liquify, keep an eye on it.

Serve and enjoy!

This could be stored in an air tight container in the freezer if for some reason you had leftovers. That doesn't seem likely but it could happen. Perhaps you were full from dinner?


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