Think Beyond the Basics With Berry Sorbet

Sweet and refreshing deliciousness — six ingredients required.

Come summertime, we love taking advantage of the sweet and tart goodness of berries. That’s why we are berry excited to partner with Sara Forte of Sprouted Kitchen to share tips, insights and her favorite recipes using berries.

With summer desserts, sometimes simpler is better. And when you have a refrigerator full of fresh seasonal berries, DIY sorbet is the perfect choice.

Because it does not require a custard-making step, sorbet is an easier and lighter alternative to homemade ice cream (though we love that, too). Ice cream usually begins with tempering egg yolks, sugar and cream, while a sorbet is a quick blend, strain and freeze. And the best part? You don’t even need to have an ice cream maker — a loaf pan and a whisk will do the trick.

The herb flavor here is ever-so-subtle, as you only want essence of herbs with your sweet treat. If blueberries are not your favorite, try strawberry with tarragon or a mix of blueberries, strawberries and blackberries with fresh mint. Basil is considered a “sweet” herb, so with most other berry options you will use only half the yield of herbs. If your berries are not very sweet, go ahead and add a couple extra tablespoons of sugar to compensate.

The sorbet will freeze fairly firm because fruit contains mostly water. Because alcohol does not freeze, it helps the mixture stay scoop-able once left out of the freezer for a couple minutes. Use vodka if you don’t want any flavor, or gin if you like its herbal notes. You will want to enjoy this within about three days, or the flavor begins to fade and the texture can become grainier.

Live.Love.Lux Tip: Take control over your warming sugar with the precision heat and temperature control of the Electrolux induction range.

Blueberry Basil Sorbet

"The recipe here makes a fairly small yield, about one pint or 6 hearty scoops, but can easily be doubled if you are serving a group." -Sara

Servings: 1 pint



4 cups blueberries, cleaned and dried

1 cup basil leaves

1/4 cup cane sugar

2 tablespoon fresh lemon juice

1/4 cup honey

2 tablespoon vodka or gin


Into a food processor, add the blueberries and basil leaves and run the processor until the mixture is smooth, about one full minute. Strain the berry mixture through a fine mesh strainer to catch larger bits of basil, berry skin and seeds.

In a small saucepan over medium heat, warm the cane sugar and lemon juice, stir continuously for the sugar to dissolve. Stir in the honey.

Add the sugar mixture and the liquor into the berry puree and put it in the fridge to cool.

If using an ice cream maker, continue with the makers instructions and transfer to a loaf pan or freezer safe container to freeze the rest of the way in the freezer.

If you do not have an ice cream maker, put the finished blueberry mixture into a large loaf pan and into the freezer. Check on it every 20 minutes and give it a vigorous whisk, incorporating the frozen edges towards the center and some air into the sorbet. Continue to do this until the sorbet is frozen.

If the sorbet freezes solid, leave it out for 5 minutes before attempting to scoop.

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