Vegan Blackberry Basil Sorbet with Lemon Zest

Servings: 4 | 0 minutes | 200 kcal

While its origins can be traced to the times of ancient Rome, where fruits and honey were frozen to make a dessert, this particular version was concocted in a quaint vegan bistro in California. The chef, aiming to create a refreshing yet bold dessert, combined blackberries, basil, and lemon zest to make this delightful vegan sorbet.

This sorbet was the star dessert at a sun-drenched garden party on a hot California day. The guests were amazed at the combination of flavors, all while adhering to a vegan diet.

Ingredients

500 grams blackberries
15 pieces fresh basil leaves
1 pieces lemon
200 grams sugar
500 ml water

Instructions

Combine the blackberries, basil leaves, sugar, and water in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Once the sugar is dissolved, continue simmering the mixture for 15-20 minutes until the blackberries are soft.
Remove the mixture from the heat and let it cool. Once cooled, blend the mixture until smooth and strain to remove the seeds.
Stir in the zest of one lemon, and then freeze the mixture in an ice cream maker as per its instructions.
Serve the sorbet garnished with a sprig of fresh basil and a twist of lemon zest.