Strawberry Tulsi Hibiscus Sorbet (created for Organic India)

Remember that time when I said I wouldn’t be able to post all that often for a bit? Of course not…why would you? I don’t, either. At least, not the “when I said that” part. Just that it was months ago, roughly. And clearly I stood by my word.

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I’ve posted nothing…NOTHING…all summer. It’s just been too darn busy. We unexpectedly bought a house, showed and sold our current house while family visited for two weeks from the UK, took on new work, fell behind on everything, took on a fruit fly infestation…all that good stuff. Oh, and Dave became a citizen…then promptly got called for jury duty, which is to take place exactly when we move.

It’s been a lot, but it’s all—mostly—been good. It was lovely to see and spend time with family, and while the timing wasn’t ideal, it was also kind of a handy distraction; plus, the visit forced us from the stacks of to-dos piling up in our minds into a bit of tour guide style adventure. Chef F looked at his cool 13-year old cousin Ollie with love and stars in his eyes. They rough-and-tumbled like brothers, without the squabbling, and that was priceless.

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Still, it’s been too much chaos. Too many ‘one more things’. We’ve been hanging by the thinnest of threads. We’re behind on sleep, work, packing, life…processing all the emotions from the massive change of seasons we’ve thrust upon ourselves. You’d think with all this busyness, I wouldn’t have time to wallow in the emotional pools of Chef F turning SIX soon…and starting Kindergarten! And that’s almost the case. But not quite.

Back-to-school time always fills me with pangs of wistfulness…thinking back to my teaching days, and childhood days, and mourning everyone growing up yet feeling that excitement of anticipating fall and all the fun that comes with it. But this summer especially, I’m not ready to let go of the season. And while I haven’t figured out how to slow time—or my panicked heart rate—down, I have found a way to hold onto at least the taste of it.

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Bursting with fresh flavor, this dreamy sorbet looks and tastes like summer. Luscious strawberries, sweet watermelon, and the delightful tang of hibiscus blend into a refreshing treat the whole family will love. Made with just four simple ingredients, including ORGANIC Tulsi Hibiscus tea, this is pure guilt-free sweetness. ORGANIC INDIA Tulsi Hibiscus is a beneficial blend of Tulsi and Hibiscus with a hint of berry essence, offering your body and your day a natural boost. What’s more, this company is truly devoted to sustainable, healthy, and compassionate practices, including regenerative agriculture, connections with family farmers, and 100% organic, compostable materials. How guiltless can deliciousness get?

Hugs to all.


Strawberry Tulsi Hibiscus Sorbet Recipe

Serves 6

  • 2 ORGANIC INDIA Tulsi Hibiscus infusion bags

  • 1 ½ cups just boiled water

  • ½ cup honey – local is best!

  • 1 ½ lbs strawberries, rinsed and hulled

  • 1 cup watermelon, diced



  1. Place your ice cream canister in the freezer overnight.

  2. In a small saucepan, place infusion bags in freshly boiled water. Cover and steep at least 5 minutes.

  3. Remove infusion bags, squeezing any liquid from them into the pan. Stir in honey. Let tea cool to room temperature.

  4. Transfer tea mixture to a blender and add strawberries and watermelon. Puree until smooth.

  5. Refrigerate mixture one hour or until chilled. Churn according to ice cream maker’s directions. Serve immediately, or place in an airtight container and let freeze 30 or more minutes till reaching desired firmness.

  6. Garnish with fresh mint.







DessertsWendy McMillanComment