A sweet strawberry treat for a hot summer afternoon, made refreshing with coconut nectar, ginger root, and basil leaves. Another fabulous creation from level III raw chef Patty!
Clean and slice strawberries and freeze overnight in Ziploc baggies.
Combine and blend packages of strawberries and cashew milk with coconut water to taste. (you will probably make 4 to six batches in your blender).
Pour each batch of gelato into the large mixing bowl. Whisk the gelato so the batch is even.
Cover tray of gelato servings with plastic wrap and set back in freezer until ready to serve and enjoy!