Wild blackberry sorbet with mint and lavender
Gluten free
Dairy free
Vegetarian
Vegan

Wild blackberry sorbet with mint and lavender

A refreshing wild blackberry sorbet infused with garden mint and lavender. This gluten-free, dairy-free, lacto ovo vegetarian, and vegan dessert is rich in vitamins and minerals. It's great for a light summer treat or a special occasion.

Ingredients

blackberries

blackberries

432 g

sugar

sugar

50 g

water

water

59.15 ml

fresh mint

fresh mint

1 handful

dried lavender buds

dried lavender buds

3 sprigs

Method

  • Lay the clean, drained berries in a single layer on a cookie sheet and place in the freezer until frozen through. It is best to do both this and the next step the day or night before you plan to make the sorbet - just make sure you leave enough time for everything to freeze.
  • Make the herb-infused simple syrup by combining the water and sugar in a small heavy-bottomed saucepan and heat over a medium flame until it comes to a boil. Turn it off and let cool completely.
  • Strain out the mint leaves and lavender and pour the cooled syrup into an ice cube tray - should make roughly 4 syrup cubes.
  • Place the tray in the freezer until syrup is frozen (the cubes may remain a little mushy as a result of all the sugar.)
  • Once the berries and herb-infused syrup cubes have frozen, you can make the sorbet.
  • Place the frozen berries and syrup cubes in the bowl of a cuisinart or blender and add a few teaspoons of ice water to aid in blending. Continue to process or blend, adding small amounts of the ice water as needed, until smooth.
  • Serve, topped with a sprig of mint leaves and/or lavender.

Nutrition:

95 kcal

Carbs

23 g

Fat

0.59 g

Protein

1 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Triple citrus cake

Triple citrus cake

45 min

179 Calories

10 serving

Dairy free Vegetarian
Asian pear and gorgonzola salad with pomegranate vinaigrette

Asian pear and gorgonzola salad with pomegranate vinaigrette

45 min

77 Calories

20 serving

Gluten free Vegetarian
Ginger garlic chili salmon

Ginger garlic chili salmon

45 min

353 Calories

2 serving

Gluten free Dairy free Pescatarian
Brandy-apple mini pies with cornmeal crust

Brandy-apple mini pies with cornmeal crust

45 min

273 Calories

16 serving

Spicy coconut french toast

Spicy coconut french toast

30 min

548 Calories

6 serving

Vegetarian
Red velvet cupcake

Red velvet cupcake

45 min

371 Calories

24 serving