Blueberry-Basil Sorbet – a delicious recipe with blueberries, sugar, salt, balsamic vinegar, water, basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the blueberries, sugar, salt, vinegar, and water in a heatproof bowl or the top of a double boiler.
2
Heat over simmering water for about 10 minutes, or until the berries burst and release their juices.
3
Rub the basil stems between your fingers to release the oils and add to the berries while they are still hot.
4
Let steep for 10 minutes.
5
Set aside 1 cup of poached berries to fold in at the end.
6
Remove and discard the basil.
7
Push the remaining berries and juice through a fine-mesh sieve.
8
Add the prosecco, lemon juice, and reserved berries and stir to combine.
9
Cover, place in the refrigerator, and chill until cold.
10
Pour into an ice cream maker and freeze according to the manufacturers directions.
191
kcal
Calories
49
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pints fresh blueberries, 3/4 cup sugar, Pinch of Kosher salt, 1 teaspoon balsamic vinegar, and more.
Yes, Blueberry-Basil Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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