Strawberry Basil Icy
It’s been two months since I’ve had a bowl of ice cream, and to tell you the truth, I really don’t miss it.
It never failed, an hour after eating it I’d start to feel bloated and I’d get a stomach ache. Obviously, heavy cream didn’t agree with me. But, even though I don’t miss the gastric distress, I have missed the sensation of fruity, sweet, icy cold flavors melting in my mouth.
This morning I had a craving for a frozen treat, so I thought that I’d try to make a strawberry basil sorbet out of the beautiful box of berries sitting in my fridge.
It didn’t turn out as creamy as a sorbet, the texture was more like an Italian ice, which was still quite delicious and satisfying.
This would make a wonderful Easter dessert, and the perfect summer time treat. An adult version (add a little vodka or rum) could be an awesome way to end an el fresco dinner.
25 medium size strawberries
½ cup fresh basil leaves
¼ cup simple syrup (recipe below the icy recipe)
Juice from one lemon
1 ½ cups of crushed ice
Wash and take the stems off of the strawberries and put them in a blender or food processor. Add the washed basil leaves, simple syrup, lemon juice, and ice. Blend on the ice cream setting or until smooth. You shouldn’t see any large pieces of the berries or basil leaves.
Pour into a medium bowl, cover, and freeze for two to three hours.
½ cup water
¼ cup vegan sugar
Bring the sugar and water to a boil in a small sauce pan. Stir until the sugar is completely dissolved and it begins to thicken. Remove from heat and let cool.
These gorgeous berries are making me so anxious for summer to get here. I can’t wait for the farmer’s markets to start up so I can buy all of my produce fresh from local growers.
I don’t have the greenest of thumbs, but I have been successful growing herbs. Only a few months to go and I’ll be able to start plucking basil, rosemary, thyme, and all of my other favorites from my very own garden!