Ended up with a heap of blueberries the other day. They were fresh and sweet with a hint of tartness.

Perfect for sorbet. Ish. Why ‘ish?’ Because I add a tiny bit of sour cream for an extra silky-smooth texture. But it’s not so much, that it turns the sorbet into a full-blown sherbet. Thus the ‘ish.’

Regardless, whatever you call it, it’s pretty darn tasty.

Ingredients:

5 cups fresh blueberries

6 large basil leaves

zest and juice of 1 lime

1/4 cup sour cream

1/4 cup honey

pinch of salt

1/2 cup simple syrup

1/2 cup water

1/2 cup sugar

bring water and sugar to a boil, whisk until sugar is dissolved, and cool

Directions:

Purée all ingredients together in a vitamix or food processor for about a minute on medium high.

Chill in fridge for 1 - 2 hours.

Add and process using the ice cream maker of your choice. Once done, freeze.

If you don’t have an ice cream maker, you can pour the chilled liquid into a freezer safe container. Place in the freezer and pull out every 30 minutes to stir (breaking up crystals that form), until mixture is mostly frozen. Let freeze overnight.