Battle Frozen Dessert is this week over at Foodie Fights and below is my entry.
I am not much of an ice cream kind of girl, but I do love sorbet!
Strawberry Basil Sorbet
1 Cup Water
3/4 Cup Sugar
1 pint fresh strawberries
1/2 Cup Orange Juice
1 Tablespoon fresh basil, chopped fine
The first thing to do is make a simple syrup by dissolving the sugar into the water over low heat. After the sugar dissolves, bring to a gentle boil and don't stir it for 5 minutes. After it's done, set the syrup aside to cool.
While your syrup is boiling, go ahead and wash and cap the strawberries.
Put the berries in a blender or food processor and puree until smooth.
Add your basil, orange juice and cooled syrup to the pureed berries and pour into a couple of plastic freezer bags.
Put the bags in the freezer for a couple of hours and every once in a while go and smush the bags around as the sorbet freezes.
Voila! Strawberry Basil Sorbet!
And to accompany the sorbet - a simple cookie.
Almond Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, very softened
1 1/2 cups white sugar
1 teaspoon almond extract
Preheat the oven to 375 degrees.
In a small bowl, stir together flour, baking soda, and baking powder.
Cream the butter and sugar together until smooth. Add the almond extract and the egg to the butter and sugar.
Gradually blend in the dry ingredients. Try not to get flour everywhere like I did.
Roll he dough into small balls, and place onto ungreased cookie sheets. I used a 1/2 TBL as a size guide for my cookies.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Both of these were very simple to make and deeelicious to eat!!