16oz. Frozen strawberries (or use frozen, mango, peaches, or any other fruit that makes you happy)
1 swirl agave nectar, honey or a tinsey dash of sugar, optional
1 swirl vanilla bean paste
water, as needed to get a smooth consistency
a few leaves of sweet basil or mint, to taste
to Garnish (all optional): more basil sprigs, freshly ground pepper, crumbled lemon cookies
Hot Tip: Get a ceramic dish nice & frozen before you start so that when you transfer the sorbet to the freezer, all will be copacetic.
Puree all ingredients (except cookies) in the blender until smooth, using the Vita-Mix plunger, adjusting sweetness to your taste. The key to blending it is to use the Vita-Mix plunger to really push the frozen fruit into the blades. The plunger will not get chopped up – it’s just the right height for the pitcher. Only use a plunger designed for your blender (never use a spoon or the like so you don’t hurt yourself or the blender.)
Spread sorbet in a chilled ceramic dish. Once the mixture is blended and freezing, give it a little stir about 20 minutes in so it gets nice and cold throughout. Freeze for about 45 minutes or until firm.
Ice Cream Maker Method:
Used mostly thawed fruit instead of frozen in this case, like you would for a smoothie. Blend the fruit with the herbs, agave, vanilla bean paste…whatever you fancy…all in your blender. Get creative with the flavors and taste for sweetness before freezing.
After everything is blended nicely, chill until cold and pop it all into your ice cream maker base (make sure you pre-freeze the base so it will work it’s magic) and then churn away.
If you only have a blender, no problem! Granita! Blend the thawed ingredients as instructed above and pour into a pre-chilled ceramic dish-like the one in class! Every 20-30 minutes, take the dish out of the freezer and break it up with a fork. This will make it crystal and grainy – granita! It is just as delicious as a palate cleanser – ooh la la!