Coconut Basil Sorbet

In mathematics, the simplest approach is referred to as the "elegant solution." By that definition, this is the most elegant recipe ever. Three ingredients. No stove. Just blend and churn. For such simplicity, the flavor is remarkably complex and creamy.

I am also thrilled to say that this is one of several recipes that will be featured in tomorrow's Washington Post Express for a story about homemade ice cream. Please pick up a copy and check back here for behind-the-scenes details from my very first photo shoot!

Coconut Ginger Sorbet

This frozen fix has no cream, just coconut milk, which prompted a philosophical question... Is it ice cream or is it sorbet? On one hand, it has the smooth creaminess of ice cream. Plus, it's made out "milk," even if it's never been near a cow udder. Yet, coconut is technically a fruit, which should qualify it as a sorbet. Ultimately, I'm going to call it a sorbet because it sounds healthier. Coconut milk has "good fat," right?

Looks like snow, tastes like summer.