Photo By Andrew Jason
Every summer, I make a point to try to be outside as much as possible. Whether that is working on a project in the yard, taking the dogs for a walk or biking to work. Taking in all the fresh air simply makes everything better.
Our seasons bring with them an appreciation for wonderful weather and though we may find ourselves complaining about the temps from time to time, there are numerous ways to help beat the heat. I try to fire up the grill for everything in the summer and avoid using my oven as much as possible. Everything from pizzas to stir frys and even dessert can be created on the grill. It’s fun to adapt recipes and methods to outdoor cooking.
Sometimes though, it’s straight up really hot out and nothing sounds better than something cool. Our household has a love for ice cream and a frozen treat tradition that has been going on for years and years. In my basement, you’ll find a big old countertop ice cream maker and though it’s fun to lug it out from time to time, I enjoy the simplicity and quickness of making a flavorful sorbet in the summer. A food processor, some frozen fruit, yogurt and sweetener lend themselves to a quick, easy and refreshing little something that you can flavor however your heart desires.
The following is one of my favorite recipes adapted from one of my all-time favorite cookbooks: Mark Bittman’s How to Cook Everything – The Basics. This recipe is naturally gluten-free and can easily be made vegan by swapping out the yogurt with an alternative milk yogurt or by using coconut milk. You can either enjoy it right away or toss in the freezer for another day. Just be sure if you freeze it to let it sit in the fridge for an hour to soften slightly before serving.
Blueberry Mango Basil Sorbet
2c. frozen blueberries
2c. frozen mango chunks
4 medium to large basil leaves + more for garnish
1 – 5 to 6 oz. container of vanilla yogurt
3T. granulated sugar
1/4c. + of water (or fruit juice of choice)
In a food processor using an ‘S’ blade, add the frozen fruit, basil, yogurt and sugar. Run the processor in bursts to start the blend. Add the 1/4 c. of water (or juice) and continue to process in bursts, scraping down the sides of the bowl periodically to ensure all the fruit is blended.
Continue this process just until the berries and mango are blended to a creamy consistency but not liquefied. If the mixture is too thick and the fruit is not breaking apart, add an additional tablespoon or two of water or juice to help get the mixture moving but not so much that it becomes runny.
Once blended to the desired consistency, dish into individual serving bowls and garnish with basil. If making in advance, spread into airtight container and store in the freezer.