3 sprigs purple basil, torn into pieces, plus small leaves for garnish
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper & Maldon sea salt
Coconut ice cream
The Prep
Combine first 7 ingredients in a medium heatproof bowl; toss to coat. Place over a large saucepan of simmering water; cook for 10 minutes. If using blackberries or blueberries cook separate to not darken the vibrant fuchsia color of sauce.
Let cool for 15 minutes, then chill until cold. Strain the sauce and set aside. Berries and sauce can be prepared 1 day in advance and kept chilled.
Divide juice to fill the bottom of individual bowls, place fruit atop. Drizzle with oil, garnish with purple basil leaves and pepper + sea salt, and top with a scoop of coconut ice cream.