Berries and Basil were meant to be joined this way!
This Mixed Berry and Basil Sorbet Recipe is a super easy way to beat the heat this summer!
Have you ever smelled basil? No, I mean really took a good whiff of basil? It is like a narcotic for my nose. Basil and lavender to be exact. I have two mesh bags of lavender next to my bed that I just inhale each night before I go to bed. It makes my nose super happy, which in turns make my heart happy. When you smell basil and I mean really take a good sniff, it smells almost floral. It is one of those natural herbs that goes really well with savory dishes but does just as good with fruity desserts! When I decided to try to make sorbet, I didn’t really want to just stick with fruit, I wanted another flavor on the palette that would make you go, “Hmm! I don’t know what that is but I like it!” Basil is the thing herb of the summer. Now I haven’t gotten to the point where I cook with lavender. I have seen several recipes, most dessert recipes where lavender is used and to be honest, it kind of weirds me out. I think it is because it is such a pretty fragrance that I cannot imagine it being in a dish. But berries and basil are the perfect combination.
If you are frowning your face at the idea of a herb being in this dish or any dessert dish, I want you to get out of your own way and realize how awesome and amazing the combo can be, if paired right! Not all herbs belong with fruit or makes for a good pairing in a sorbet. Like, I don’t know if lime and thyme would go well with one another. Someone out there does (I’m sure) but not me. Maybe in a savory dish but not in a dessert dish.
The best thing about this sorbet recipe is that it requires no machine! Well, you will need a food processor or a blender, but everything else is easy-peasy. All you really do is blend the berries until they become juice, strain the seeds, add the sugar and lemon, and freeze it in freezer for several hours. Another thing that I like about this it is natural! I don’t mean according to FDA standards, I mean you are picking the fruit, getting all the juice, and adding your own sweetener. You don’t have to use granulated table sugar, you can use honey or agave simple syrup. This is a great alternative for your kids, family, or yourself instead of banana split, ice cream sundae, or Dairy Queen Heath Blizzard with extra Heath please (come back Nicole). I fed it to my niece and she absolutely loved this Mixed Berry and Basil Sorbet Recipe! When I say love it, I mean she seriously thought it was the greatest thing on earth. You don’t’ have to use the same berries I did. To learn how to make sorbet using any fruit, check out the article written on The Kitchn website. I hope you enjoy this recipe!
- 2- 16 0z. Strawberries, cut in half
- 2- 6 oz. Blueberry cartons
- 2- 6 oz. Raspberry carton
- 1- 6 oz. Blackberry cartons
- ½ c. water
- ½ c. sugar
- 2 Fresh Basil Leaves (fresh)
- ½ lemon, squeezed
- To make the simple syrup: Add the ½ cup of water. ½ cup of sugar, and 2 basil leaves and put on low to medium heat. Stir the sugar and water so the sugar can dissolved and allow to sit for 10-15 minutes to extract the flavor from the basil. Allow to cool at room temperature before using.
- In a large food processor, add the berries, Basil Simple Syrup, and lemon juice. Pulse for 3 minutes or until smooth.
- NOTE: If your food processor was not large enough, do 2 batches by adding half the berries, simple syrup, and lemon juice at a time. Strain each batch separately into the same bowl.
- Use a large mesh strainer and place over a large mixing bowl. Pour the fruit mixture in the strainer. Depending on how large your strainer is, you might have to do half a mixture at a time. When you pour the mixture into the strainer, stir the liquid with rubber spatula to help the strainer release the liquid. As the strainer becomes more full with seeds, start to use the spatula to press the seeds to release more liquid. Swipe the excess liquid on the outside of the strainer.
- Discard the seeds, rinse the strainer, and repeat the same process with the second batch in the same bowl.
- To test the level of mixture in the sorbet, do the egg test.
- Rinse a large egg and place it into the mixture with the shell still intact. As it is lowered into the sorbet base take notice of the appearance of how much egg is being shown. If the amount of egg that is shown is just about nickel size, then you have the perfect balance of sugar and juice. If it is about a dime size amount then you may need to add more sugar syrup ( you may have to make more if necessary), continue to check the balance of the egg and adjust as needed. If you see a quarter size amount of the egg then you will need to add a bit more water or fruit juice. Check with egg and adjust as needed.
- For a complete visual, go to TheKitchn.com.
- Pour into a large airtight casserole dish and cover with lid. Freeze for about 4 hours or longer. Before serving, leave the sorbet on the counter to soften and serve as desired.