Blackberry season is upon us and my little indoor basil plant is FINALLY starting to grow enough leaves for use. Yes, finally…after 3 months in poor window lighting I have a small abundance of basil leaves available at my fingertips. This is a nice little convenience to have and totally became the inspiration for today’s summer treat. Of course I couldn’t just use basil alone. I’ve combined the fresh local blackberries my hubs brought home the other morning with the tiny home-grown basil leaves to create an delightful summer sorbet.
I gotta admit, I’m a bit surprised with my sorbet making skills. I’m not always this lucky, but I guess sometimes winging it is the best thing you can do. 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.
Blackberry Basil Sorbet + Bubbles (V)
The fruit and herb pairing is trendy and fresh and the blended color is vibrant. The baby basil leaves are not too overpowering, and offer just enough bite to balance the tartness of the fresh blackberries. The champagne floater adds a whimsical and fun finishing touch.
(makes about 4 servings – recipe can be doubled)
2 heaping cups local blackberries rinsed.
1-2 small lemons juiced – depending on how tart your blackberries are. Use less if they’re a bit on the sour side.
6-8 baby leaves from a basil plant – if using store-bought basil, limit to 3-4 regular sized leaves.
1 1/4 cup raw turbinado sugar.
1 1/4 cups water.
stainless steel pan.
blender or food processor.
Sofia blanc de blancs champagne.
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, ssing 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 to enjoy.
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.
This sorbet will make a great dessert or palate cleanser for any occasion!
I can already envision myself enjoying one of these on the back deck with my favorite ladies.
To make the sorbet kid friendly or alcohol free, simply omit the champagne. They were a hit with my two girls.
Thanks for reading! I hope you give this recipe a try! We’re officially just over 1 week until my daughter’s 5th birthday, so I’ll be devoting most of my attention to projects for that event– which I hope to have time to share with you soon. Until then, you can find me on instagram: @poshlittledesigns for daily updates.
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