I don’t like desserts that are too sweet, and what I love about this sorbet recipe is that it’s more sour than sweet. It’s the perfect way to toast the end to a hot and humid summer day.
I was inspired to create this sorbet flavor from a raspberry basil flavored jam my dad loves on his toast. We were both spectacle when I first bought it home for him to try, but now he loves it and eats it almost every day. I figured if it tasted great on toast, it might taste great by itself and thus this recipe was born. The trick to making this sorbet is to use a suitable blender. I tried first to make the sorbet in my mom’s Ninja blender, but because the contents did not fill the entire container, it did not blend well. So, I poured the mixture into the base of my immersion blender and finished the blending in there.
1 and 1/2 cups frozen raspberries
2 tablespoon lemon juice
2 tablespoon water
3 small leaves of basil
Combine all ingredients in a blender and blend until smooth. Makes one large serving.