If you've been following our 42-day diet and fitness challenge, then you may remember that we've been limiting our sugar intake to just one healthy dessert option each week. Key word here is healthy. No refined flour. No processed sweetener. Just real food ingredients.
Take homemade ice cream, for example, made of real cream like the kind you scoop right off the top of raw milk, free-range eggs on pasture, and raw, unfiltered honey. That's what I call simple, nourishing ingredients.
Take homemade ice cream, for example, made of real cream like the kind you scoop right off the top of raw milk, free-range eggs on pasture, and raw, unfiltered honey. That's what I call simple, nourishing ingredients.
With such an ingredient list, I'm convinced there cannot be a healthier dessert. And might I add, ice cream is also one of the absolute best ways to combat our sultry southern heat in the middle of June. So upon returning from a two-week visit to my parents' house, I made the decision to break out the ice cream maker. But when I discovered that my mom had sent me home with produce from her summer garden, including a lovely harvest of fresh garden cucumbers, I decided to switch gears. The season's first batch of ice cream would have to wait at our house, as I opted instead for a refreshingly cool, cucumber sorbet to ring in the summer months.
Coupled with fresh sweet basil and a heaping tablespoon of dried holy basil, this sorbet makes one healthy, garden-inspired, summer treat. In fact, it is simply too good for you to be considered a dessert and, thus, makes a perfect after-lunch or mid-afternoon snack. Plus, if you're looking for another way to consume those armloads of cucumbers coming from your garden this time of year, then you'll definitely want to give this recipe a try.
Coupled with fresh sweet basil and a heaping tablespoon of dried holy basil, this sorbet makes one healthy, garden-inspired, summer treat. In fact, it is simply too good for you to be considered a dessert and, thus, makes a perfect after-lunch or mid-afternoon snack. Plus, if you're looking for another way to consume those armloads of cucumbers coming from your garden this time of year, then you'll definitely want to give this recipe a try.
Double Basil Cucumber Sorbet
Ingredients
- 2 cups cucumber, chopped
- 1/4 cup sweet basil leaves
- 1/8 cup holy basil leaves (or 1 T. dried)
- 3 T. honey
- 1 T. rum (optional)
Instructions
1. Run all ingredients in a food processor until smooth and then chill mixture in the fridge.2. Once chilled, pour into an ice cream maker and process until mixture is at a desired consistency. Store in freezer or enjoy right away!
Details
Prep time: Cook time: Total time: Yield: 2-3 servings 
This post has been shared onPennywise Platter, Tasty Traditions, Simple Lives Thursday, Thank Your Body Thursday, Make Your Own Monday, Mouthwatering Monday, Better Mom Monday, Recipe Sharing Monday, Teach Me Tuesdays, Fat Tuesdays, Melt In Your Mouth Monday, Welcome Home Wednesday, Party Wave Wednesday, Works-For-Me Wednesday, Allergy Free Wednesdays, Welcome Home Wednesdays, Wildcrafting Wednesday, Real Food Wednesday, TGIF Link Party, Whole Foods Wednesday and Unprocessed Fridays.
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