Blackberry Basil Desserts

Two variations on the same theme... The sorbet has a very intense, rich flavor.  The granita's almost crunchy texture is very different from the sorbet's smoothness and it has a light, refreshing taste.  The peak of the blackberry season is the hottest part of the year and these icy desserts are a welcome treat!

Blackberry Basil Sorbet

1 c apple juice

5 large basil leaves or 5 basil tips

3 c blackberry puree

Juice of 1/2 a lemon

To make blackberry puree, use a food mill, or puree whole blackberries in a blender.  Press puree through a fine sieve to remove seeds.

Combine apple juice, basil, blackberry puree, and lemon juice in a blender and blend until basil is in tiny bits.  Place the mixture in an ice cream maker and prepare according to the maker's instructions.  Serve immediately.

Blackberry Basil Granita

1 c apple juice

5 large basil leaves or 5 basil tips

3 c blackberry wine

Juice of 1/2 a lemon

Combine apple juice, basil leaves, wine, and lemon juice in a blender and blend until basil is in tiny bits.  Place the mixture in a shallow dish and place in freezer.  Stir the mixture every few hours until frozen.