Strawberry basil sorbet (vegan, paleo, aip, gluten-free, dairy-free, organic, refined sugar-free)

I’m obsessed with sorbet. I’m obsessed with how easy it is to make, how limitless the possibilities are, and how it tastes just as good, if not better than the store-bought stuff. And again it’s just so easy. It takes seconds. Sometimes I’m in the mood to really throw down in the kitchen and other times I just want to eat. Maybe I want a sweet after dinner. And in order to not be tempted to open the freezer and reach for that carton of sorbet or ice-cream, making it yourself needs to be almost just as easy. This is.

Strawberry Basil Sorbet

Blend frozen organic strawberries and fresh basil in a Vitamix or high speed blender. Add a splash of filtered water to get things moving. Enjoy with no added sugar if you are totally sugar-free, or add a touch of honey or maple syrup for a non-refined added sweetness. Feel like ice cream instead? Add almond or coconut milk or coconut cream in the place of water. You really don’t need to head to the ice-cream aisle where refined sugar and added preservatives live. It’s just not worth it. And this tastes better.

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