Go Back
+ servings

Blueberry Basil Rum Sorbet

Blueberries and basil pair together to make a delightfully complex yet light sorbet. A little spiced rum keeps things fun. Perfect for summer entertaining!
Course *Easy Entertaining Dishes
Keyword boozy dessert, dessert, easy dessert, rum, basil, blueberry, ice cream, sorbet, blueberry basil rum sorbet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 scant quart
Calories 1080kcal
Author Dani Meyer


  • 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


  • 1. Heat water and sugar in a small saucepan until sugar is dissolved completely to make a simple syrup. Add basil leaves and allow to steep together for 15 minutes.
    2. Pour blueberries, lemon juice, and rum into the food processor. Add basil simple syrup pouring evenly over the berries to help thaw them.
    3. Once softened process until smooth.
    4. 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.


Serving: 1g | Calories: 1080kcal | Carbohydrates: 231g | Protein: 3g | Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 20mg | Fiber: 17g | Sugar: 207g