5-minute raspberry basil sorbet is naturally vegan, sugar-free, and soy-free. All the sweetness comes naturally from the raspberries and banana. It is tart, cooling, refreshing and the perfect healthy summer treat!
Guys. I don’t know if you follow me on Instagram or not, but if you were watching my Instagram stories you saw that tonight I made a 5-minute raspberry basil sorbet and it was INCREDIBLE. So delicious in fact, that I stopped working on the vegan chocolate chip zucchini bread muffin post that I was writing at the time and immediately wrote this one. It was a record for me!
In case you are wondering, yes, I did actually yell “STOP THE PRESSES!” Yes, I was alone in my apartment. And yes, this came to mind. 90’s kid forever.
I recently went to the farmers market and got a boat load of fresh basil. Then I did a happy dance and smelled it all the way home. That night I made some of my vegan walnut pesto (also walked through the step-by-step process on Instagram stories). I had TONS of basil left over though. I also had a big container of leftover fruit from my work meeting. The result? Earlier this week I froze a handful of the leaves plus about 1 cup of raspberries and a few rogue blueberries in a mason jar in the freezer.
Today was HOT. And humid. I craved something refreshing like a sorbet. The idea of making raspberry basil sorbet sounded perfect. Cool, refreshing and tart, exactly what I wanted on a muggy Chicago summer evening. In a food processor, I ground up about 1/4 cup of raw almonds into a fine powder. Then I added in 1/2 a frozen banana and went to grab the raspberry basil jar from the freezer. That’s when I realized that freezing them in a mason jar probably wasn’t the smartest idea.
But I am persistent to a fault and eventually got them out and into my food processor. I emptied the jar (about 1 cup of frozen raspberries and 1 handful of frozen basil) and turned the food processor on high! In five minutes I had a beautiful pink sorbet with little green specks staring up at me. It even smelled fresh. YUM!
The first bite of this raspberry basil sorbet was just what I wanted! Tart, crisp, full of flavor, and refreshingly cold. And it only took 5 minutes, no ice cream maker needed!
Seriously, this 5-minute raspberry basil sorbet does not disappoint! Now that both berries and basil is in season, you can make raspberry basil sorbet all the time. And National Ice Cream Day is just around the corner, so the timing couldn’t be more perfect. Raspberry basil sorbet is simple, tart, refreshing, and one of the easiest desserts you can make! With no added sugars it’s a healthy guilt-free dessert.
Unless you add vegan chocolate chips that is 😉