Blackberry Basil Sorbet

Directions

1. 1Combine sugar and water in a small saucepan over medium heat, stirring until sugar fully dissolves. Add the fresh basil leaves and gently muddle them into the warm syrup. Remove from heat and let the basil steep for 10 minutes, then strain out and discard the basil leaves.
2. 2Press the fresh blackberries through a fine mesh strainer over a bowl, using a spoon to extract as much juice and pulp as possible. Discard the seeds and solids left in the strainer.
3. 3Stir the strained blackberry puree, lemon juice, lemon zest, corn syrup, and the cooled basil simple syrup together until fully combined. Taste and adjust lemon juice if needed.
4. 4Pour the sorbet base into a Ninja Creami pint container, filling to the max fill line. Place the lid on and set it on a level surface in your freezer. Freeze for 24 hours until completely solid.
5. 5Remove the pint from the freezer and let it sit at room temperature for 5 minutes. Install it in the Ninja Creami outer bowl, lock it in, and run the SORBET preset.
6. 6Check the texture after the cycle completes. If the sorbet appears crumbly or powdery, add a small splash of cold water or lemon juice directly into the pint and run the Re-spin function until smooth and creamy.
7. 7Scoop into a chilled bowl or glass, garnish with a fresh basil sprig and a few whole blackberries, and serve immediately.

Tips

• Freeze your pint completely solid for at least 16-24 hours, or even overnight a second time, to get the smoothest scoop from the Creami; if it seems icy or crumbly after spinning, add 2-3 tablespoons of water or lemon juice and re-spin.
• Use fresh basil, not dried, since the Creami won't fully incorporate flavors the way traditional blending would, and tear or bruise the leaves slightly before freezing to release their oils.
• If your sorbet comes out powdery, the pint may not be frozen solid enough at the center; let it sit another 4-6 hours in the freezer before trying again, or add a splash of simple syrup and re-spin for a creamier texture.

Variations

• Swap the basil for fresh mint and reduce it by half if you prefer a subtler herbal note, or omit it entirely for a straightforward blackberry-lemon sorbet.
• Add 1 tablespoon of Chambord or blackberry liqueur to the base before freezing for a more sophisticated flavor, though this may slow freezing slightly.

FAQ

Can I use frozen blackberries instead of fresh?

Yes, thaw them completely and drain any excess liquid before making the base, or you'll dilute the flavor and your pint may not freeze evenly.

What if my sorbet is too icy or crumbly after spinning?

Add 2-3 tablespoons of cold water, lemon juice, or light corn syrup and re-spin using the Sorbet program again; this adds moisture to create a creamier texture.

How long will this keep in the freezer after I make the pint?

The pint will stay good for up to 2 weeks if sealed tightly, though the texture is best within the first week of spinning.

Can I make this without corn syrup?

Yes, substitute an equal amount of simple syrup or just increase the sugar slightly, though the corn syrup helps create a smoother, less icy texture when the Creami spins it.

Nutrition

Per serving · makes about 2 servings · estimated