This is a very easy recipe for making delicious and summery boysenberry sorbet.


I went back and forth on whether I should be making creamy custard-based ice cream or a light and fruity sorbet for National Ice Cream Month as well as for the very fun event over at Savor The Thyme, Scotty Snacks, and the Tangled Noodle.   After a berry-picking excursion, it was obvious what I should do.

This sorbet is outstanding and incredibly simple.  The berries were naturally sweetened by the sun and they did not even need that much sugar.  I had an abundance of verbena in the garden so I decided to make a little verbena infused simple syrup to replace the sugar I would normally add.  The sorbet is refreshing, light and tastes just like it was picked from the vine – kid-friendly, too!

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Boysenberry Sorbet


4 cups of fresh boysenberries

1/4 cup sugar

1/4 cup water

a handful of verbena – optional – can use some lemon zest

How To:

In a small saucepan dissolve the sugar in the water over low heat.  Add the verbena, bring it to a boil.  Turn off the heat and let sit overnight in the fridge.

While the simple syrup is cooling, process the boysenberries in the food processor until smooth.

Put into an airtight container and let sit in the fridge overnight as well.

The next day combines the two together and then process in your ice cream maker, according to the instructions.

Freeze at least 4 hours before serving.




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