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.
- Kinhime Dragon added Blackberry Basil Sorbet + Bubbles to Food 03 Jan 23:51
- SugarNSpiceLily added Blackberry Basil Sorbet + Bubbles to dessert 28 Dec 22:50
- SugarNSpiceLily favorited Blackberry Basil Sorbet + Bubbles 28 Dec 22:49
- Posh Little Designs published her project Blackberry Basil Sorbet + Bubbles 21 Jul 05:36
You Will Need
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.
While the simple syrup is cooling squeeze your lemons into a separate dish and set aside
Once simple syrup is fully cooled, pour it into a blender or food processor with blackberries, lemon juice and basil leaves.
Blend or food process on high until completely pureed.
Pour blackberry basil and sugar mixture into a stainless steel pan or dish, using a strainer to catch all the seeds. Discard excess seeds.
Place mixture in the freezer, and allow to freeze for about 2 hours.
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.
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.