This past weekend, I went to the market armed with a September list: Sungold cherry tomatoes for a pasta dish with fresh mozzarella, parsley to fry up for tacos with lemon, basil to add herbal essence to a lemon sherbet, and my weekly new-to-me-greens (this week? purslane).The final item on my list was basil - for dessert.
I hadn't made any ice cream yet this summer and was interested in a lemon sherbet flavored with basil. I read her description of herbs best infusing liquids when cold, but wasn't quite convinced.
Then I had my first bite of sherbet.
There I was, holding the dasher in place since I'm missing the plastic ring that goes around the top and watching the ice cream freeze, bits of rind gathering around the bottom and I couldn't resist sticking my finger in to taste.
I often find myself adding Ghiradelli dark chocolate chips to most ice cream that even I make - but this one I didn't want to mar with anything else. I just wanted a bowl. And another. The only thing holding me back from finishing it after a dinner of parsley tacos and fried chickpeas or pasta with tomatoes, was trying to hold out until Liam gets here next week to share it.
Or, I can just head to the market this weekend and grab some more while it's still September.
Special thanks to Sara for sharing her great market photographs with me.
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