With temperatures in the 80’s this week, I have been on the lookout for ways to stay cool while enjoying the sun (Lily has too!). When a dip in the lake is not possible, a cold treat is a great way to stay cool. While ice cream is a delicious way to indulge, sorbet is a lighter, more refreshing option. This week I took advantage of the fresh berries abundant in Whatcom County and made a batch of blackberry sorbet. I have a huge amount of basil in my garden so was delighted to use some of that for this recipe as well.
With a rich red color, tart flavor and just a hint of earthiness from the basil, this recipe was a hit. I used an ice cream maker to create this sorbet. If you do not have an ice cream maker, you can freeze the mixture, then place it into a blender to create a smoother icy texture. You could also pop the blackberry mixture into popsicle molds!