Ghost Honey Berry & Basil Sorbet



1⁄2cup strawberries

1⁄2cup raspberries

1⁄2cup blueberries

1⁄2cup Ghost Honey

2 tablespoons fresh lemon juice

1 bunch fresh basil


In a medium saucepan, combine berries, basil, honey and 1 cup of water. Simmer over medium heat until honey is fully dissolved, about 4-5 minutes, stirring frequently.

Transfer the mixture into a blender, add the lemon juice and blend.

Strain the mixture through fine mesh sieve to remove the seeds.

Cool to room temperature, and then refrigerate for at least 2 hours, or overnight.

Pour the cooled mixture into the ice cream machine and follow the manufacturer's instructions.

Freeze the sorbet for firmer texture.

Yield: 4 servings

Chef Ed Porter is a celebrity chef & star of the Netflix hit series, the Pressure Cooker.