My Ninja CREAMi Recipes
Raspberry Basil Sorbet
  • Vegan
  • < 100 kcal

Raspberry Basil Sorbet

A bright raspberry basil sorbet with a sharp berry flavor and a fresh herbal finish. The basil is infused into the syrup, so it stays subtle and fragrant without turning the sorbet grassy.

Prep
15 min
Program
SORBET
Level
Easy
Price
€€

Prepare the base

  1. Add the water and sugar to a small saucepan, then heat gently until the sugar has dissolved.

  2. Remove from the heat, add the basil leaves, cover and let infuse for 10 minutes.

  3. Remove the basil leaves and let the syrup cool.

  4. Blend the raspberries, lemon juice, salt and cooled basil syrup until smooth.

  5. Strain the mixture to remove the raspberry seeds.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the SORBET program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Use ripe, fragrant raspberries for the best flavor.
  • Straining gives a smoother sorbet, but you can skip it if you do not mind raspberry seeds.
  • For a stronger basil note, infuse the leaves for 15 minutes instead of 10.
  • If the raspberries are very tart, add 5 to 10 g more sugar.
  • Sugar can be replaced by 50 g honey

Nutrition

100 g Pint
Calories 90 445
Protein (g) 0.9 4.5
Carbs (g) 21.6 106.9
Fat (g) 0.5 2.5