Thursday, July 1, 2010

Basil-Lemongrass Vegan Ice Cream

1 1/2 C. Coconut Milk
1/2 C. Frozen Lemonade
1/2 C. Mango, Pineapple or Orange Juice
2 Tbsp. Lime Juice
2 Tbsp. chopped Thai Basil (more to taste)
1 Tbsp. chopped Ginger
1 tsp. chopped Lemongrass (more to taste)
Sugar to taste
pinch salt
a little grated lime peel
a little hot chili may be added

Blend all til smooth, freeze, stirring occasionally, until firm.
Serve with mango, kiwi slices and mulberry preserve.

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