Wild Blackberry Sorbet With Garden Mint & Lavender
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan dessert? Wild Blackberry Sorbet With Garden Mint & Lavender could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains about 2g of protein, 1g of fat, and a total of 96 calories. For $1.02 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Head to the store and pick up blackberries, sugar, ice water, and a few other things to make it today. Not a lot of people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes include Sour Cherry and Lavender Sorbet, Sour Cherry and Lavender Sorbet, and Pink Lemonade Lavender Thyme Sorbet.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 cups fresh blackberries, washed and dried
1/4 cup organic sugar
1/4 cup water
1 handful fresh mint leaves, washed and dried
3 sprigs fresh lavender, washed and dried
Ice water for blending
Equipment:
baking sheet
sauce pan
ice cube tray
blender
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Strain out the mint leaves and lavender and pour the cooled syrup into an ice cube tray - should make roughly 4 syrup cubes.
4. Place the tray in the freezer until syrup is frozen (the cubes may remain a little mushy as a result of all the sugar.)
5. Once the berries and herb-infused syrup cubes have frozen, you can make the sorbet.
6. 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.
7. Serve, topped with a sprig of mint leaves and/or lavender.
Nutrition Information:
covered percent of daily need
