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
US
blackberries
3 cups
sugar
0.25 cup
water
0.25 cup
fresh mint
1 handful
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
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