Prep time: 10 min • Cook time: 3 min • Yield: 6 servings

Ingredients

• 2 tablespoons pasture-raised beef gelatin, i.e. Great Lakes Gelatin
• ½ cup cold water (to soften dried gelatin)
• 3 cups boiling water
• Handful fresh basil leaves, about ½ cup
• ¼ cup cold water (for basil)
• ½ cup freshly squeezed lime juice, about 4 to 5 Persian limes
• 3 to 4 tablespoons honey
• About 5 to 6 large strawberries
• Basil leaves for garnish

Directions 

1. Add the gelatin to the cold water to soften. Bring 3 cups water to boil. While waiting for the water, add basil leaves and ¼ cup water to blender and blend until the leaves are dissolved into the water. Pour basil water through a fine mesh sieve, add to gelatin, and stir.
2. Pour boiling water over the gelatin and stir until the gelatin is dissolved. Add lime juice and honey to taste. Pour gelatin into 6 dessert cups. Refrigerate for about an hour and add fruit. Refrigerate until fully gelled and serve cold. Garnish with fresh basil.
3. Optionally top with whipped coconut cream.

Notes: You can also make this in a two-quart mold or in a serving bowl if you prefer. If you are making it as a molded dessert, add 2 teaspoons gelatin to the recipe. You can also use kaffir limes to achieve a totally different flavor.