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SORBET - Blueberry Basil Rum Sorbet
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| Blueberry Basil Rum Sorbet 1 Scant Quart | |
| 3/4 cup | sugar |
| 1 cup | water |
| 20 large | basil leaves |
| 4 cups | frozen blueberries |
| 1/2 tablespoon | lemon juice |
| 2 tablespoons | spiced rum |
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.
Notes.
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.
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