About a year ago we made a trek up to a little ice cream shop in Atlanta and discovered the most delightful blueberry basil sorbet. It was such an unusual combination that we couldn’t help but give it a try.
The ice cream at Jake’s is amazing but I have to say that this sorbet put all the ice cream to shame. I ate half of Kevin’s scoop of it and we swore we would go home and perfect our own version of it for our friends that week.
Weeks turned into months which turned into a cross country move and a full year later I still hadn’t managed to sit down to experiment with this again.
When KitchenAid sent me their Ice Cream Maker attachment for my faithful stand mixer I knew exactly what was going in it first. I was a little nervous that the attachment wouldn’t fit my mixer as it is pretty old and when I first tried it I thought it was a lost cause.
But they have made it usable on almost all their machines by putting two different attachments for the top piece and two different knobs for the bowl itself. I tried using the larger knob in the back and was so bummed it didn’t fit, but a quick spin around with a happy click into place and away we went!
I have been making frozen yogurt and sorbet like a mad women lately!
After some experimenting and a genius last minute addition of spiced rum I am beyond happy with this recipe. As if it’s not enough for it to taste amazingly light and complex, it is one of the simplest things you will ever make. No fancy custards or chopping for hours here!
Sugar and water make a quick simple syrup which the whole basil leaves are left to steep in. Frozen blueberries are poured into the food processor with a smidge of lemon juice and a bit of spiced rum to add complexity and keep it from freezing into a solid rock of sorbet.
Hot syrup is poured over the frozen berries and allowed to meld for a few minutes. A quick whirl of the food processor and its into the ice cream maker. This is simple perfection at its best. Scoop it straight out of the ice cream maker if you can’t wait but a few hours in the freezer will lend your traditional texture.
1 Scant Quart
3/4 cup sugar (I used raw turbinado)
1 cup water
20 large basil leaves
4 cups frozen blueberries
1/2 tablespoon lemon juice
2 tablespoons spiced rum (I used Captain Morgan's Private Reserve)
- Heat water and sugar in small saucepan until sugar is dissolved completely to make simple syrup. Add basil leaves and allow to steep together for 15 minutes.
- Pour blueberries, lemon juice and rum into the food processor. Add basil simple syrup pouring evenly over the berries to help thaw them.
- Once softened process until smooth.
- Churn for 12 minutes or until sorbet has a smooth consistency without grainy texture when tasted.
Churning for too little time will result in a crumbly texture after freezing. 9 minutes was too short for my machine but 12 was perfect. If this happens note the time for your ice cream maker and increase time for subsequent batches.