There’s a woman I must tell you about. Now, you probably don’t know her but you should. Because just knowing her makes you a better person. She has taught me to be brave in situations that I think I can’t handle, to love when it seems impossible to, to give until there’s nothing left to give, and to be strong during the toughest storms. She has the biggest heart I’ve ever seen and I am thankful everyday that I have her in my life.
She is my mom.
It’s hot here! Have I said that already? It’s so hot that this sorbet melted halfway into shooting it. Ok, yes I had a chicken pot pie in the oven that made the already hot kitchen 1500°F but it was well worth it. I do not own an ice cream maker. I wish I did but I would have no where to put it in this tiny kitchen. So I had to come up with a more simplified version to make an icy treat to help cool us down. It was a certain success as I turned to look at Mia and she had gobbled it up in one bite and screamed for more. Strawberry Peach Sorbet is a simple sweet refreshing treat to make with the kids to beat the summer heat. Look below for an adult version. wink wink.
Strawberry Peach Sorbet makes 4 to 6 servings (about 1 quart)
Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. I like to leave the skin in the peaches for a little extra nutrition. Get it where you can, right? Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.
Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best. Keeping it real here. I just can’t pour like Martha Stewart. It got a little messy.
When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency. Note that it was 1500°F in my kitchen this day and Mia could not wait a full 5 hours to allow the cubes to frreeze thoroughly so they were a little on the mushy side.
Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.
Scoop into a serving dish and garnish with a strawberry slice or a mint leaf. A perfectly easy cool down indulgence to beat those summer blues.
I’ll see y’all later. I’m going to go make some more. Maybe with mangoes this time.
Slice strawberries in half and place in a food processor or blender. Pit and slice peaches and put them in the food processor or blender with the strawberries. Add 2 tablespoons of honey and process for 2 minutes until very smooth and it becomes liquid almost. Taste. If it’s too sour add a bit more honey and blend to mix.
Pour into 2 ice cube trays and freeze for at least 3 hours but 5 would be best.
When frozen, place the frozen fruit cubes in a food processor with the peach nectar. Pulse just one to three times if using a food processor or blend for a couple of seconds if using a blender. Puree just enough to have a creamy yet still solid consistency.
Listen up. This is where you add a cup of very cold white wine for a nice little treat for yourself.
Serve with a strawberry slice or mint leaf for garnish.
You can find numerous recipes for fruit leather on the internet. It’s been around forever. The best thing about this simple treat is that if you make it at home you don’t need chemical preservatives, you can control the amount of sugar, and best of all you can be as creative as you want to be. I have yet to see strawberry basil fruit leather and after tasting it we are all missing out! The sweetness of the strawberries and the fresh almost licorice taste of the basil makes a unique and amazingly flavorful treat for everyone! I’ve got many different flavor combos to share with you in the near future. So watch out!
Strawberry Basil Fruit Leather
Combine all ingredients in a food processor and puree for 1 minute until smooth. If you don’t have a food processor you can finely chop the basil and add everything in a saucepan. Cook for 5 to 10 minutes until the strawberries are soft and mash until smooth with a potato masher.
Pour the puree into a pot or saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.
Line a 17″x 11″ baking sheet with parchment paper and pour the puree onto it. Spread out evenly with a spatula, leaving a half inch of parchment paper on all sides.
Place in a 170°F oven for 6 hours (or 120°F for 8 to 10 hours) until the puree is shinny and no longer wet and supper sticky. Allow to cool.
Once cool, remove from the pan with the paper intact. Roll tightly and cut into sections with a sharp knife. Serve and watch the smiles. Store in a plastic bag or air-tight container in the pantry for up to 3 months.
They don’t last long in this house.
Combine all ingredients in a food processor and puree for 1 minute until smooth. If you don’t have a food processor you can finely chop the basil and add everything in a saucepan. Cook for 5 to 10 minutes until the strawberries are soft and mash until smooth with a potato masher.
Pour the puree into a pot or saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 to 10 minutes until the mixture becomes a little thicker.
Line a 17″x 11″ baking sheet with parchment paper and pour the puree onto it. Spread out evenly with a spatula, leaving a half inch of parchment paper on all sides.
Place in a 170°F oven for 6 hours (or 120°F for 8 to 10 hours) until the puree is shinny and no longer wet and supper sticky. Allow to cool.
Once cool, remove from the pan with the paper intact. Roll tightly and cut into sections with a sharp knife. Serve and watch the smiles. Store in a plastic bag or air-tight container in the pantry for up to 3 months.
