Strawberry Basil Sorbet

I reached for Strawberry Basil Sorbet (no Ice Cream Maker Necessary!) because leftovers matter when you’re cooking for one.

As it warmed, the kitchen smelled like cinnamon humming under it all. I chilled the dough while the oven climbed; patience pays in texture.

I cooked by smell and color more than the minute hand; the food told me when to move.

I queued a podcast and let the smell drift down the hall; a neighbor peeked in to ask what I was making.

First forkful was warmer and more balanced than the ingredient list implied.

I’d set this next to grilled vegetables and call it dinner without dessert.

It survived the lunch desk test—no regrets at noon.

Next time I’d finish with lemon or a spoon of vinegar; brightness is the difference between fine and good.

A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.

People hunting strawberry basil sorbet ice cream maker recipe will appreciate that this doesn’t pretend to be fancy to taste good.

Not a revelation, but dependable when you’re cooking on autopilot.