Nonna's Gluten-free Blackberry Basil Sorbet

May 1, 2024

Introduction

Welcome to Nonna's kitchen, where magic happens! Today, we're going to make a delightful gluten-free blackberry basil sorbet that will cool you down and satisfy your sweet cravings. This refreshing treat is perfect for hot summer days or whenever you need a little pick-me-up.

Ingredients

• 4 cups fresh blackberries
• 1/2 cup fresh basil leaves
• 1 cup water
• 1 cup granulated sugar
• 2 tablespoons lemon juice

Instructions

1. Wash the blackberries and basil leaves thoroughly. Remove any stems from the basil leaves.
2. In a saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to create a simple syrup.
3. Add the blackberries and basil leaves to the saucepan. Cook for about 5 minutes, until the blackberries have softened.
4. Remove the saucepan from heat and let the mixture cool to room temperature.
5. Using a blender or food processor, blend the blackberry mixture until smooth.
6. Strain the mixture through a fine-mesh sieve to remove any seeds or leaf bits.
7. Stir in the lemon juice.
8. Pour the mixture into a shallow pan and place it in the freezer.
9. Every 30 minutes, remove the pan from the freezer and stir the mixture with a fork to break up any ice crystals. Repeat this process until the sorbet reaches your desired consistency.
10. Once the sorbet is ready, scoop it into bowls or cones and enjoy!

Tips

• For a sweeter sorbet, you can add more sugar to the mixture.
• Feel free to experiment with different fruits or herbs to create your own unique sorbet flavors.
• Store any leftover sorbet in an airtight container in the freezer for up to one month.

Now, grab your apron and let's make some magical gluten-free blackberry basil sorbet together!