Homemade Dark Sweet Cherry and Basil Sorbet.
What could be more refreshing on a hot August day than deliciously creamy sorbet?!
And who knew how easy it is to make?
No special equipment needed.
You simply make a simple syrup from water and sugar and blend with fresh fruit (and herbs if you like).
I made mine yesterday with fresh sweet dark cherries and a hint of fresh basil, but imagine all the possibilities! Cantaloupe, Raspberry, Blackberry, Blueberry, Pear, Watermelon, Honeydew, Pineapple, Kiwi, Mango……. Maybe a leaf or two of mint instead of basil. Maybe a sprig of rosemary. Maybe no herbs. A dash of fresh lemon or lime juice would add a lovely kick.
Here is the recipe for this simple, refreshing, indulgence.
Homemade Dark Sweet Cherry and Basil Sorbet
- 1 cup water
- 1 cup sugar
- 2 fresh basil leaves
- 4 cups pitted dark sweet cherries
Make simple syrup by boiling water and sugar for 2-3 minutes in small saucepan until sugar is dissolved. Remove from heat, and add basil leaves. Pour syrup into a small glass bowl or measuring cup and refrigerate approximately 1 hour until cooled. Remove and discard basil leaves.
Place cherries in a blender. Pour simple syrup over cherries. Blend on high until cherries are fully blended into syrup and no chunks remain. Pour into glass 9×13 dish and place in freezer. After one hour, stir with spoon from outside edges to center and mash together. Repeat after two hours.
Remove from freezer and place sorbet in blender again. Blend on high until consistency is creamy. Pour back into glass dish and place in freezer for another 2 hours or until ready to serve. Scoop out with ice cream scoop or spoon.
Cheers & Hugs,