Strawberry-Basil Sorbet

*Special Post Update* Join me in celebrating Juneteenth by indulging in some delicious fare, including the dishes of my fellow contributors to the 2021 Juneteenth Virtual Cookout, located at the end of the post. In grand jubilee style, 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the U.S.--whose freedom was ultimately announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

As for me, I'm celebrating this year with my contribution of a sweet, frosty, fruity, scrumptious--and ultra refreshing--sorbet treat that's perfect for your Juneteenth celebrations--and beyond.

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There has to be a special place in heaven for the person who discovered the incomparable sweet treat known as 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.)

More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections. So adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to the menu for my 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.

Happy Eating!

Strawberry-Basil Sorbet
Ingredients:
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

Method:
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!

Want More? Indulge in the Full Juneteenth Virtual Cookout 2021 Spread Below:

Watermelon Ice Pops by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched