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Sea Buckthorn Berry Sorbet with Basil Recipe

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4 from 32 reviews

  • Author: Amina
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This vibrant and refreshing Sea Buckthorn Berry Sorbet combines the tartness of sea buckthorn berries with the sweet smoothness of maple syrup and a hint of fresh basil for an irresistible summer treat. Perfect for a light and fruity dessert, this sorbet delivers a bright citrus flavor paired with herbal notes, ideal for cooling down on warm days.

Ingredients

Main Ingredients

  • 2 cups Sea buckthorn berries (fresh or frozen)
  • 1/4 cup Maple syrup (or honey)
  • 2 tbsp Lemon juice
  • Ice (quantity as needed for blending)
  • Pinch of Salt
  • 8 leaves Fresh basil, chopped

Instructions

  1. Juice Your Berries: If using fresh sea buckthorn berries, process them in a food processor, hand blender, or juice extractor to obtain the juice. Alternatively, strain the pulp through a fine sieve to collect the juice, ensuring a smooth base for your sorbet.
  2. Blend the Base: In a blender, combine the sea buckthorn juice, chopped basil leaves, maple syrup, lemon juice, a pinch of salt, and ice. Blend until the mixture is smooth and well incorporated, with a slight icy texture.
  3. Churn and Chill: Pour the blended mixture into an ice cream maker and churn it for 15-20 minutes until it reaches a sorbet consistency. If you don’t have an ice cream maker, transfer the mixture into a shallow tray lined with silicone mats and place it in the freezer. Stir every 30 minutes for approximately 3-4 hours until the sorbet is scoopable and has a smooth texture.

Notes

  • If sea buckthorn berries are too tart for your taste, adjust the sweetness by adding more maple syrup or honey.
  • Fresh basil adds a fresh herbal note, but you can substitute with mint or leave it out if preferred.
  • Ensure to stir well during the freezing process if not using an ice cream maker to prevent large ice crystals from forming.
  • The sorbet is best enjoyed fresh but can be stored in an airtight container in the freezer for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Dessert
  • Method: Churning (Ice cream maker) / Freezing (No ice cream maker)
  • Cuisine: Global

Find it online: https://aminabakes.com/sea-buckthorn-berry-sorbet-with-basil-recipe/