Try this Mixed Berry and Basil Sorbet Recipe to beat the heat! This Sorbet does not require an ice cream machine. It is sweet, tangy, and very fresh!
- 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 1/2 cup of water. 1/2 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.
- Category: Dessert