ice cream. And let's not overlook the genius who decided to dubb July as National Ice Cream Month. Heroes/Heroines in my book, without question.
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 everyday, 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. There's something about 'holidays' that make you feel calories are a figment of the imagination--or you simply just don't care.)
Spring Pop-Up Cooking School was a no brainer. My class raved over it, and now I'm sharing the easy, four ingredient recipe, so you can get in on the action and savor it, too!
Make it now--and thank me later.
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!