I liked it so much that I made it as soon as I returned home from my month-long Wisconsin adventure. A huge bag of basil in my CSA box on Tuesday helped cement the idea in my head that I needed to make this sorbet pronto.
I was disappointed to find that local strawberries are no longer available here. I double-checked my harvest calendar that I pulled out of an issue of Edible South Florida and sure enough, strawberries are only in season here from December through April.
I used ramekins to freeze individual portions of the sorbet to make it easier to serve. One of the great things about this recipe is that no ice cream maker is required, just a blender.
My friend Lisa, who was also in Door County last weekend, turned me onto Trader Joe's Belgian butter waffle cookies which I ate with Abby's sorbet. Such a great combination! Unfortunately, Trader Joe's is difficult for me to get to here in Miami so I settled for similar cookies (but not as good) from Whole Foods.
What's funny is that Lisa picked up the cookies specifically for me because she brought dark chocolate for the rest of the group to enjoy. I feel fortunate to have friends who find delicious non-chocolate treats for me!
I used to think sorbet was too icy but Abby's recipe has converted me into a sorbet lover. I love the addition of basil in the recipe but feared Chris would find it overpowering (he complained about my longan popsicles made with a basil-infused syrup) so I cut the amount of basil in half and it was barely detectable to him yet still had the great flavor combination for me.
I really enjoyed my time in Wisconsin but it's good to be home where I can enjoy sorbet for dessert on our balcony while watching the sunset.