We’ve had such warm weather lately that it was a joy to mix up a batch of berry sorbet in celebration of family birthdays—and 9 years of writing this blog. If you’ve been following along from the beginning, you’ve witnessed how my little personal food project expanded to include a pickling cookbook, the Twice as Tasty column for the Flathead Beacon, and articles and recipes for many other websites. I’m still having such fun playing with all sorts of food, especially slipping botanicals into unexpected recipes like sorbet.

Blackberries aren’t yet in season in the mountain and northwest regions, so I made this sorbet recipe from frozen fruit foraged last year and it tasted just as delicious as if the berries were fresh. Basil is just starting to produce enough leaves to sneak a few from the hoop house plants, although I also considered mint or thyme. The berries give this sorbet such an intense flavor that the herbal notes remain subtle, so experiment with whatever is at hand.
Learn to make Blackberry-Orange-Basil Sorbet