Ready to bring a new, healthier dessert to your holiday feast? Try this out!

Ingredients:

- 1 cup freshly harvested basil microgreens – small but mighty, these greens are bringing their A-game.

- 1 cup water – pure as the farm’s well water.

- 1/2 cup fresh lemon juice – aka liquid sunshine.

- 1 tablespoon organic lemon zest – for that extra citrus pow! And yes, organic so you’re zesting without the pesticides.

- Pinch of salt – just enough to make the flavors pop.

- Pick Your Sweetness Weapon:

  - 3/4 cup honey – adds a little floral flair.

  - 3/4 cup maple syrup – sweet and earthy, like a cozy flannel on a cold day.

  - 2/3 cup agave syrup – smooth and neutral, like the Switzerland of sweeteners.

  - 1 cup coconut sugar – that warm caramel sweetness, just dissolve it in a bit of warm water first!

  - Stevia or monk fruit extract – A teeny pinch goes a long way here. Add in small amounts and taste – you don’t want it sweeter than your mom’s holiday sweaters.

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 Instructions:

1. Sweeten the Deal:

   - In a saucepan, combine water and your sweetener of choice (except stevia/monk fruit, which jumps in at blending time). Heat gently, stirring until the sweetener says, “Alright, I’m dissolved.” Avoid boiling—unless you like cleaning sticky stovetops.

   - Let the sweet mixture cool to room temp while you bask in the anticipation.

2. Blend Baby, Blend:

   - In a blender, combine the cooled syrup (or water with stevia/monk fruit), fresh basil microgreens, lemon juice, lemon zest, and a pinch of salt.

   - Blend on high until it’s as smooth and green as a spring meadow. Give it a taste to make sure it’s up to your standards. Sweet enough? Zesty enough? High-five yourself; you’re nailing it.

3. Chill Out:

   - Optional: Strain through a fine mesh if you like your sorbet silky-smooth, but if you’re a “pulp is good for the soul” type, leave it as is.

   - Pop it in the fridge for an hour. Patience, my friend; the colder, the creamier.

4. Freeze It Like You Mean It:

   - Ice Cream Maker Method: Pour the mixture in and let the machine do its magic, churning for about 20-30 minutes until soft-serve consistency.

   - No Ice Cream Maker? No Problem: Pour it into a shallow dish, freeze it, and every 30 minutes, stir it up with a fork or whisk like a kid stirring chocolate milk. Repeat until smooth and sorbet-perfect (usually about 2-3 hours).

5. Serve It Up with Style:

   - Scoop your creation into bowls or glasses. Garnish with a fresh sprig of basil microgreens or a lemon slice if you’re feeling extra fancy. This is your masterpiece—dig in and let the lemon-basil fusion refresh every last cell.

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 Ferpher Farms Pro Tips:

- Taste Test Like a Pro: Natural sweeteners can surprise you. Sweeten, taste, adjust. Or, if you're feeling wild, go full tang with a little extra lemon juice.

- Storage: Any leftovers (if that even happens) can be stored in an airtight container in the freezer for up to a week. Let it warm up a bit at room temp before scooping unless you want to get that full-on ice pick workout.

This Lemon Basil Microgreen Sorbet is like a mini-vacation for your mouth, complete with all the fresh, fun flavors of Ferpher Farms. Enjoy your green-tastic treat and make sure to tag #ferpherfam in your pictures so we can see your creation! #sorbetsensation #microgreensdessert #cooldowntreat #sweetandtangy