“Forget yesterday–it has already forgotten you. Don’t sweat tomorrow–you haven’t even met. Instead, open your eyes and your heart to a truly precious gift–today.”
Today I found a beautiful gift. Last summer, I prepared this recipe, photographed it, typed up the recipe, added a quote … and never posted it! The quote at the beginning of the post was the only text I had put in the post (other than the recipe) … and it’s funny that I happened to stumble across it today, but this is exactly the message I needed to hear today. I was laid off from my position a week ago after working there for over 5 1/2 years. I poured my heart into that job and did SO many good things. It wasn’t a complete surprise based on the company’s recent history, but still, when it happened … it shocked me. Yesterday I talked to my mom and she asked if I was enjoying my vacation. This doesn’t feel like a vacation. But mom has a good point: it should. It really IS a vacation! It’s a beautiful summer day and there is no real reason NOT to enjoy it.
So today I’m reminding myself to relax and enjoy the day and let the future take care of itself. It’s only been a week. I’ve applied to a bunch of positions. I’m not going to let up my search for a new position, but still, I don’t need to be so crazy worried about it. Breathe. Enjoy the beauty of the flowers, the sound of the breeze in the trees, a walk with my daughter. I have time to read a book! I have time to play in the kitchen and clean the bathroom and take labels off of wine bottles for my dad (who makes wine). I have time to simply enjoy this day.
Oh yes, but you probably want to hear about the sherbet! In case you’ve never tried strawberries with basil before, it’s really a phenomenal combination. Also, the strawberries are tossed in sugar, then roasted to bump up the strawberry flavor. It’s creamy, dreamy, and wonderful! I loved this homemade sherbet and so did everyone in my cooking class. The sherbet was delightful just scooped into a bowl, but in the class, we spooned a little bit of this sherbet into our sangria glasses to make sangria floats. It was super fun.
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Roasted Strawberry Basil Sherbet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: About 6 servings 1x
Ingredients
- 4 cups (about 1 lb) fresh strawberries, hulled & halved
- 1 cup sugar
- 5 – 7 large basil leaves, chopped
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup heavy whipping cream
- 1/3 cup light sour cream
Instructions
- Preheat oven to 425 F. Toss the strawberries with the sugar and spread them out on a 13 x 9 x 2 inch pan. Roast in the oven for 15 – 20 minutes. Set in the fridge or freezer to cool off.
- Pour the berries and the juices from the pans into a blender and blend with the basil, vanilla, buttermilk, whipping cream and sour cream until smooth and the basil is chopped into tiny bits.
- Process in an ice cream maker according to manufacturer’s instructions.Transfer to an airtight container and freeze until ready to serve.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This post was shared at Hearth & Soul Bloghop.
