I'm watching the weather forecast for the next few days and the prospect for some hot, humid and stifling days this coming week is depressing. I think I'll spend some time in my sewing room in the cool basement. But today I was in the mood to spend some time in the kitchen. With two boxes of strawberries in the fridge and a basil plant that has been growing faster than I can harvest, I found a recipe for Strawberry Basil Sorbet.
Since I enjoyed this sweet treat, I thought I'd share it here just in case you need something cool and refreshing to try on a hot, humid summer day.
You can find the recipe here at Two Peas & Their Pod, but I'll go ahead and post it here too.
Strawberry Basil Sorbet
1 lb. of strawberries, hulled and sliced
2/3 cup of sugar (a little less if your strawberries are extra sweet!)
1/4 cup of chopped fresh basil
1 teas. fresh lemon juice
Mix strawberries with sugar and let set at room temperature (about 45 min to 1 hour) until sugar is dissolved and syrupy. In blender, combine strawberry mixture, chopped basil and 1 teas. lemon juice. Blend completely and then place in refrigerator until well chilled. Using an electric ice cream freezer, place chilled strawberry/basil mixture in chilled container and follow manufacturer's directions for sorbet. Mine mixed for about 20 minutes to a point when it was nice and firm. Spoon out and enjoy - or place in freezer safe container and freeze until ready to serve.
Enjoy! And stay cool!