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Blackberry Basil Sorbet + Bubbles
Pair fresh local blackberries with home-grown basil to create an delightful summer sorbet.
No ice-cream machine necessary, just a few simple ingredients is all that you need to make this frozen favorite.

Top with a splash of bubbly for a little extra pizazz.

Posted by Posh Little Designs Published See Posh Little Designs's 7 projects »
  • Step 1

    Create simple syrup by heating together the water and turbinado sugar. Allow mixture to come to a rolling boil and then continue to boil for 2 minutes. Remove from heat and allow to completely cool.

  • Step 2

    While the simple syrup is cooling squeeze your lemons into a separate dish and set aside

  • Step 3

    Once simple syrup is fully cooled, pour it into a blender or food processor with blackberries, lemon juice and basil leaves.

  • Step 4

    Blend or food process on high until completely pureed.

  • Step 5

    Pour blackberry basil and sugar mixture into a stainless steel pan or dish, using a strainer to catch all the seeds. Discard excess seeds.

  • Step 6

    Place mixture in the freezer, and allow to freeze for about 2 hours.

  • How to make sorbet. Blackberry Basil Sorbet + Bubbles - Step 7
    Step 7

    It should already have the consistency of a sorbet, but to make it even creamier, remove all sorbet from the steel dish and place it back in the blender/processer. Blend/mix on high for about 1 more minute, and then cover and place back in the freezer in the same steel dish for at least 2 more hours. You can also freeze overnight. But make sure to allow a few minutes to thaw before serving.

  • Step 8

    After the 2 additional hours in the freezer, your sorbet is ready.

    Scoop into chic dishes and top with your favorite bubbly. I chose Sofia blanc de blancs because the packaging is pink, adorbs and an entertaining essential.

  • How to make sorbet. Blackberry Basil Sorbet + Bubbles - Step 9
    Step 9

    Here's how it should look when finished!

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