Summer. Is. Here. And with it, an exciting announcement: my fiancé and I are moving to San Francisco! It’s been a beautiful three years in NYC (almost to the day), and I’m going to miss his family and my friends like no other; but I am also excited to bring this new change into our lives. Bring on the sourdough and redwoods!
So with under two weeks left here, I’ve been saying a slow goodbye through food. Whether it’s gradually checking off my restaurant bucket list or just grabbing falafel with a friend, every meal is a souvenir. And most recently, I’ve been scooping up every pint of ripe, New Joy-sey strawberries at the farmers market. I mean, look at these jewels. Holy cow.
What’s your favorite way to enjoy ’em? I’ve been experimenting with juices, sauces, salads, sangria, etc., and my favorite has to be this sorbet. It’s one of the simplest recipes I’ve shared here, but that’s because, truth be told, I think ripe, juicy fruit can’t be much improved (just imagine the first time you bit into a simple peach). So cheers to celebrating fruit at its best, with a few tweaks here and there. Blended with maple syrup and a touch of lemon juice, these darlings make a rich, creamy dessert. Add in fresh basil leaves for an herbal kick, and it’s seriously good!
Not only are these raw summer berries and basil tasty, but they offer great health benefits. Just one cup of strawberries packs 112% of your Vitamin C daily value, and 1/2 a cup of basil offers 97% of your Vitamin K daily value. Mixed with maple syrup’s minerals and fresh lemon juice’s antioxidants, this is one healthful dessert. (Sidenote: definitely buy organic strawberries here, as they’re on the dirty dozen.)
I sincerely hope you enjoy this treat and celebrate summer. I tweaked the recipe from Serious Eats; feel free to experiment and add different herbs like ginger or cardamom.