Cranberry Basil Sorbet
“It was such a spring day as breathes into a man an ineffable yearning, a painful sweetness, a longing that makes him stand motionless, looking at the leaves or grass, and fling out his arms to embrace he knows not what.”
I cannot lie I am made of Autumn leaves far more than Spring blooms. Yet inside me there is an enthusiasm, a yearning for the first days of spring. The peeking flowers out of supple black soil, the clouds dancing in robin egg skies. The very essence of life flourishes in the soft sunlight. Basil is starting to bloom all around me. Little baby leaves bursting with aromatic flavor. Organic Cranberries frozen at their peak in winter are waiting to be reborn. I was having a day of creation in the kitchen and decided to take out my gorgeous cranberries and pick a couple sprigs of basil and make something light, refreshing and alive. This sorbet captures the beauty of Spring while paying homage to the Winter we have left behind.
The Goods:
10 Ounces of Organic Frozen Cranberries
3-4 Tablespoons Raw Organic Wild Harvested Honey, Bee Free Honey, or Coconut Nectar
Seeds from one Vanilla Bean
3 Basil leaves for blending - 4-5 Basil leaves ribboned for garnish (You can also use mint instead of basil)
1/2 cup Vanilla Almond Milk
Get Cooking:
Combine all your ingredients in a high powdered blender. Blend until combined. You want it to be the texture of a icy sorbet. Scoop out of your blender with an ice cream scoop into your favorite bowl or tea cup. Top with the ribboned basil and some more honey or sweetener of your choice! Eat slowly, with intention, and a smile. <3
