Hello, young Padawan
With this heat, you may want a cute frozen dessert to share with family or friends. Yes, but today, between insects and other preservatives slipped into the recipes of industrial products or even the big scam of adding gas to make the liter of ice cream more voluminous while now making less than a liter, you are probably tired of being fleeced, or poisoned, or both.
So, is it possible to make homemade sorbet without an ice cream maker in five minutes flat? Of course! All you need is a good mixer.
Get ready for the easiest, yet one of the most delicious, recipes you’ll ever make…
Strawberry-basil sorbet, à la Chill.
For 3-4 servings
An 11 oz bag of frozen strawberries, or 11 oz of strawberries previously washed, cut into pieces, and frozen.
2 pinches of Madagascar vanilla
6 basil leaves
10g of whole cane sugar mascovado (or coconut sugar)
Recipe
In a blender, add the frozen fruits, sugar, vanilla powder, and basil leaves. Blend until you get a sort of strawberry sand.
Wait 5 minutes for the mixture to melt a little, then start the operation again. When the blade is spinning in a vacuum, do not hesitate to open the blender, put the mixture back in the center using a spatula, and start the operation again until you get a smooth and homogeneous sorbet. Keep in the freezer until serving.
Those in a hurry will add a little water to speed up the setting of the sorbet, if it is served immediately this will not be seen or felt. If on the other hand, the goal is to keep it in the freezer, I do not recommend it, because it will form mini ice crystals that you will feel when tasting.
Presentation
Remove the sorbet from the freezer 10 minutes before serving. Using an ice cream scoop, form pretty balls and place them in cups, small bowls, or ramekins. To recall the recipe, finish the presentation with a pretty basil leaf.
Serve with iced tea or infused water, such as this one, this one, or this one. You have plenty to do on the blog!
Bon appétit, and see you next Friday, for new adventures.
XO 🍓
