Strawberry Basil Coconut Sorbet with Balsamic Reduction
Whenever the climate throws it's thermostat in the direction of warmer temperatures it never fails, cold treats start making their grand entrance. The table turns on us yet towards a welcoming flip that always loves to partner with our creative self's in finding innovative ways to tempt and cool our hungry sweet palettes. A Win Win!! For myself, I usually can sense my ice cream maker begging for some summertime play, eager to receive whatever concoction I dream up. So for my first run, I decided to combine a few simple yet favorite ingredients that supply both my needs in being Culinary and Visually Creative(see recipes below) :)
Strawberry | Basil | Coconut | Sorbet with Balsamic Reduction
Strawberry Basil Coconut Sorbet
1 can coconut milk(I used full fat)
1 Ib strawberries(approx. 3 cups)
1/8 cup coconut palm sugar
20 basil leaves
1 tsp vanilla
(if serving more than two or three people I double the recipe)
Combine all ingredients in a high speed blender and blitz. Pour mixture into a large container(I like using a large canning jar) and place in freezer to blast cool for 30 minutes(you can also prepare a day early and chill overnight). Place cooled mixture into an ice cream maker and follow the makers instructions(usually starts forming around 20 minutes). Scoop some into a bowl and drizzle with balsamic reduction(see recipe below) and Enjoy!! If there's leftovers use a screw top container or metal bread pan covered with parchment for storage.
1 cup balsamic vinegar
Place balsamic vinegar in a sauce pan and bring to a boil. Reduce heat and simmer till reduced by half. Set aside to cool. Transfer to container of choice for easy dispensing and place in refrigerator till ready for use.