Servings: 8 Prep: 15 mins Cook: 30 mins Total: 45 mins
I make a lot of ice cream. I generally make it about twice a week and have covered hundreds of different flavors. However, it doesn’t just stop with ice “cream”, per se. There are other similar concoctions that are just as delicious. There are granitas, sorbets, sherberts, frozen custards, popcicles, frozen yogurts, etc.
This one … is a sorbet. It’s also a little different than a standard “strawberry sorbet”, too! Firstly, those are blackberries. It’s also got a really surprisingly pleasant basil essence rippling through it. It seemed like a good idea, but … as it churned in my ice cream machine, my hopes fell and I started to doubt myself. Then, when I popped the lid and tasted it … it was FANTASTIC! Perfectly balanced and delicious. The basil was complemented the flavors more than I’d originally hoped, without ever being in the way or overwhelming.
Cool, fresh, light and utterly fantastic.
Note: The absence of real sugar slightly changes the texture of frozen desserts. The mouth feel is just a little bit “off” (but FAR from unpleasant). You can approximate that sensation by adding vegetable glycerin and guar and/or xanthan gums. This will give you a texture and mouth feel closer to the sorbets you’re familiar with. If you leave them out, the end result will be very delicious, but will be harder to scoop, a little more crystallized, and the melting sensation in your mouth will have a little less viscosity. Fun, right?! 😉
Second Note: I mention chiffonade of basil. It’s basically basil that’s been cut into strips. You can see the method, here.
Third Note: This recipe is designed for a 2 quart ice cream machine.
Blackberry-Basil SorbetPrint Rate
- 1 cup water
- 1 cup 'Swerve' or other sugar replacement
- 1/4 tsp guar gum (optional)
- 1/4 tsp xanthan gum (optional)
- 1/2 tsp salt
- 3 cups fresh blackberries washed
- 16 leaves fresh basil cut into ribbons (chiffonade)
- 2 tsp lemon juice
- 3 tbsp vegetable glycerine food grade (optional)
- Place your water on the stove to boil in a small sauce pan.
- This one is a bit tough. I don't know what sweetener you're using, but ideally it's a powdered form of sweetener. Assuming this is the case, blend it with your salt. If you're using the guar and xanthan gums, also add them to the sugar equivalent and evenly mix it into the powder. This will help mix it into the liquid more evenly, later.
- Add your sugar equivalent mixture to the boiling water, to make sure it's been dissolved. Set aside to cool.
- Puree your blackberries in a blender. Add a small amount of sweetened water, to help the blending process, should you need it.
- I personally like to strain out the seeds and feel it gives the sorbet a more pleasant texture, but this is completely optional. Strain the blackberry puree through a fine mesh strainer, if you'd like.
- Whisk together your cooled sweetened water, your berry puree, the lemon juice, basil and vegetable glycerine.
- Follow the instructions on your ice cream machine, from this point forward.
- Eat and enjoy!
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