Blackberry Basil Sorbet + Bubbles

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• Step 1

  Create simple syrup by heating together the water and turbinado sugar. Allow mixture to come to a rolling boil and then continue to boil for 2 minutes. Remove from heat and allow to completely cool.

• Step 2

  While the simple syrup is cooling squeeze your lemons into a separate dish and set aside

• Step 3

  Once simple syrup is fully cooled, pour it into a blender or food processor with blackberries, lemon juice and basil leaves.

• Step 4

  Blend or food process on high until completely pureed.

• Step 5

  Pour blackberry basil and sugar mixture into a stainless steel pan or dish, using a strainer to catch all the seeds. Discard excess seeds.

• Step 6

  Place mixture in the freezer, and allow to freeze for about 2 hours.

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  Step 7

  It should already have the consistency of a sorbet, but to make it even creamier, remove all sorbet from the steel dish and place it back in the blender/processer. Blend/mix on high for about 1 more minute, and then cover and place back in the freezer in the same steel dish for at least 2 more hours. You can also freeze overnight. But make sure to allow a few minutes to thaw before serving.

• Step 8

  After the 2 additional hours in the freezer, your sorbet is ready.

  Scoop into chic dishes and top with your favorite bubbly. I chose Sofia blanc de blancs because the packaging is pink, adorbs and an entertaining essential.

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  Step 9

  Here's how it should look when finished!

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