Honey-Basil Sorbet with Chocolate-covered Basil
This week has been all about basil in celebration of HerbDay this Saturday. The Daily Raw Blog has posted raw food recipes for a beverage, appetizer, soup, a main dish, so I guess that leaves....dessert!
This is a scrumptious sorbet and so very simple to make. The chocolate-covered basil leaf adds a bit of the "WOW" factor to this dessert.
Viva Raw Foods!
Honey Basil Sorbet
1½ cups honey
1 cup water
juice of one lime
1 cup basil leaves, chopped coarsely
1 In a blender, puree chopped basil leaves, lime juice, honey and water.
2 Transfer mixture to a stainless steel bowl, cover with plastic wrap and freeze until firm, 3-4 hours.
3 Remove the sorbet from freezer, puree again, cover and freeze an addition 3 hours.
4 With an ice cream scooper, place sorbet balls in a serving dish and garnish with chocolate-covered basil leaves.
Chocolate covered basil leaves
6 basil leaves, washed and dried
½ cup chocolate sauce (recipe below)
1 Dip each leaf in the chocolate and place on waxed paper to harden. Hardening occurs best by placing in the freezer.
Chocolate Sauce
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water
In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy. *Note: not a raw product
