Wild Blackberry Sorbet With Garden Mint & Lavender

Make the herb-infused simple syrup by combining the water and sugar in a small heavy-bottomed saucepan and heat over a medium flame until it comes to a boil. Turn it off and let cool completely.

6 min

Strain out the mint leaves and lavender and pour the cooled syrup into an ice cube tray - should make roughly 4 syrup cubes.

6 min

Place the tray in the freezer until syrup is frozen (the cubes may remain a little mushy as a result of all the sugar.)

6 min

Once the berries and herb-infused syrup cubes have frozen, you can make the sorbet.

6 min

Place the frozen berries and syrup cubes in the bowl of a cuisinart or blender and add a few teaspoons of ice water to aid in blending. Continue to process or blend, adding small amounts of the ice water as needed, until smooth.

6 min

Serve, topped with a sprig of mint leaves and/or lavender.

6 min