Frosty Basil Lemonade

Published On 16 July, 2012 | Dairy Free, Dessert, Gluten Free, Kosher, Kosher Connection, Vegan

Desserts aren’t really my thing.  My sweet tooth is minimal and I’d rather fill up on real “from the earth” foods rather than cakes, cookies or ices.  If I recall correctly, the only dessert I have shared with you to-date is an Avocado Chocolate Mousse and that was written by my wife.  Today, I step outside of my comfort zone to participate in the first, of what I hope will be many, Kosher Connection Linkups.

The Kosher Connection, an informal group of creative kosher food bloggers from all around the world.  Today we unveil the first recipe challenge, Frozen Desserts for the month of July!  Each month we will present you with recipes on a different theme from participating kosher food bloggers.  Be sure to be a fan This American Bite on Facebook for my contributions to the Kosher Connection, and follow our recipes on Twitter with  #KosherRecipes. You can view all my submissions to the Kosher Connections Recipe Roundup here.

Because I get my thrill from cooking sides and mains rather than desserts, the July challenge certainly pushed me further than it may have done some of the other contributors.  My wife steered me clear of Indian inspired, chickpea based desserts and recommended something a little more refreshing with a wider appeal.  My version of this lemon-lime dessert is a little tart, playing to my personal taste, but for those of you with a sweet tooth, you can add a little more honey.

Frosty Basil Lemonade Frozen Dessert Recipe

You’ll need the following ingredients:

  • 1/2 cup fresh basil leaves
  • 1/4 cup honey
  • 2 lemons
  • 3 cups ice
  • 1 cup water

Carefully scoop the meat and juice out of the lemons, be careful as you will want to use the skins later to serve your frozen lemonade.  Place all the ingredients in a Vitamix or other blender and increase the speed slowly until reaching the maximum.  Keep running the blender until the mixture is smooth.

Serve in shot glasses, or scoop the mixture back into your hollowed lemon skins for a touch of decor.

I have to admit, I managed to wipe my step-by-step photos from my camera and found the image above thanks to Google.  Oh My Veggies posted this photo in February 2012 and my dish was very similar.  Now, please enjoy these dishes from fellow Kosher Connections foodies.

You can view all my submissions to the Kosher Connections Recipe Roundup here.

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