Blackberry Basil Sorbet


  • Approx. 4 cups blackberry juice, strained of seed
  • 2 4-inch sprigs any kind basil, leaves and stems (Greek Columnar, Purple Ruffles or Dark Opal)
  • 3/4 cup sugar or 1/2 cup sugar plus 1/4 cup stevia or Truvia
  • Juice of 1 freshly-squeezed lemon


Pour into a blender and blend until the basil is no longer visible – about 2 minutes
Chill the juice for at least 2 hours.

Add ice and blend.


Pour into sorbet maker, filling three-fourths of the way to the top. Turn (or turn on if using electric sorbet maker) and turn every couple of minutes until frozen – about 12-15 minutes. Serve immediately or put in refrigerator for 30 minutes until ready to serve.


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