The plus side (if possible) of living in the drought-plagued region of southern California is that we actually get these incredibly warm days (for Santa Barbara) that make it truly feel like summer. Summer makes me think of two wonderful things: fresh produce and iced treats. Being lactose intolerant, sorbet has always been a friend of mine.
As I walked through the farmers market, I happened across a table full of organic herbs. Never have I known that there could be so many different types of basil: lemon basil, persian basil, opal basil, sweet basil, thai basil and so many more. I couldn't limit myself to just one bunch and thought I'd give the persian and lemon basil a try.
I had a marvelous-looking (and smelling) organic cantaloupe from Whole Foods. The match was perfect. The result? A scrumptious, fresh, light (and insanely easy) sorbet.
2 ingredient cantaloupe-basil sorbet
inspired by Bakeaholic Mama
1 organic cantaloupe
5-10+ leaves of basil (I used persian as it is meant to be eaten raw and a bit lighter)
Cut cantaloupe in half. Scoop out all the flesh (I used a grapefruit spoon) into a food processor. Slice the basil into strips. Add to food processor. Blend until smooth. Pour into an ice cream maker and follow its directions. Serve immediately or place in freezer to harden up.