Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: May 1, 2024
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Nonna's Gluten-free Blackberry Basil Sorbet
Photo by Andrea Piacquadio on Pexels.
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
- Wash the blackberries and basil leaves thoroughly. Remove any stems from the basil leaves.
- 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.
- Add the blackberries and basil leaves to the saucepan. Cook for about 5 minutes, until the blackberries have softened.
- Remove the saucepan from heat and let the mixture cool to room temperature.
- Using a blender or food processor, blend the blackberry mixture until smooth.
- Strain the mixture through a fine-mesh sieve to remove any seeds or leaf bits.
- Stir in the lemon juice.
- Pour the mixture into a shallow pan and place it in the freezer.
- 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.
- 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!
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