Strawberries, blackberries and blueberries are blended and mixed with simple syrup and a little lime juice in this refreshing sorbet. Basil adds an unexpected herbal note, to transform this Summer treat from everyday to gourmet. This recipe comes to us from Kristina of FormerChef.com.
Serves 12
- 3/4 cup water
- 3/4 cup sugar
- 2 cups strawberries, hulled and washed
- 1 cup blackberries, washed
- 1 cup blueberries, washed
- juice from 1 lime
- 2 teaspoons berry kirsch*
- 1/2 ounce basil, cut into chiffonade
*Optional. A little alcohol prevents sorbet from freezing solid during freezer storage. You can use berry or neutral flavored alcohol or leave it out if you like.
Place the water and sugar in a small pot over medium-high heat. Stir together while heating until the sugar dissolves. Set aside and let cool.
Place the strawberries, blackberries and blueberries into a food processor and puree. Add the sugar water and lime juice and pulse to combine.
Run the berry puree through a fine-meshed strainer to remove the seeds. You may have to push the puree through the strainer. Place the strained berry puree in the refrigerator until cold.
Run the chilled berry puree through an ice cream maker according to package directions. Right before the ice cream has finished processing, add the basil and alcohol, if using, and allow it to mix in.
Transfer the sorbet to a freezer container and freeze until firm. Divide into 12 portions and enjoy!
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