I haven’t attempted to grow any berries yet in my summer garden, but I think next year is the year because I want to make berry sorbets all summer long! The best part is that you have to freeze the berries anyway so you can make this long after the growing season has ended. I added in a basil syrup for a sweet herb flavor and it was the perfect complement to the berries. Serve up a few scoops in a bowl or make champagne sorbet floats for a brunch gathering (or just because you feel like it), either way, this five ingredient treat is a simple and delicious way to cool down on those hot summer days!
(makes 8 -10 servings)
4 1/2 cups fresh blackberries
1/2 cup sugar
1/2 cup water
1/4 cup fresh basil leaves
1 egg white
Wash and dry blackberries, throw them into a ziplock bag or sealing container, and place in the freezer for 6-8 hours or overnight.
For the basil syrup, combine sugar and water in a small saucepan over high heat and bring to a boil. Once sugar is dissolved, remove from heat, add basil leaves, stir, and let the mixture sit. Allow syrup to completely cool and then discard basil leaves. Transfer syrup to a sealing container and store in the refrigerator until ready to use.
Add frozen blackberries to a food processor or blender and pour in basil syrup. Whisk egg white in a small bowl until frothy and then add to the processor. Puree until smooth. Use a rubber spatula and transfer mixture to a large bowl or sealing containing and place back in the freezer overnight.
When you’re ready to serve, add several scoops to a bowl, and garnish with some fresh blackberries and basil leaves. For a champagne float, add one scoop to a champagne glass (sometimes a wine glass works better) and then slowly pour champagne over the top.