Smooth and ultra blueberry homemade blueberry sorbet perfect for a hot summer day.
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Hope springs forever. At least when it comes to my garden.
We’ve moved the plant to a new location, a little more shady, and planted a new blueberry bush nearby, so (and this is where everlasting hope comes in) maybe we’ll have some nice blueberries next year.
Thank goodness there are now plenty of blueberries on the market. I usually buy them in double baskets. And then eat them.
However, this time, inspired by a delicious blueberry sorbet I had in Austin, Texas, I thought I’d try making a sorbet.
So good! And really easy to do. The small additions of a little lemon zest (a bitter), lemon juice (a sour) and just a pinch of salt brighten up the intense blueberry flavor of this sorbet. Perfect for a hot summer day.
blueberry sorbet
If you want your sorbet to last a while in the freezer and not get too hard, you can add a tablespoon or two of corn syrup to the mix. Or you can add 2 tablespoons of kirsch or a berry or orange liqueur.
ingredients
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5 cups fresh or frozen blueberriesrinsed, stems removed and discarded
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1/4 Cup sugar
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1/4 Cup honey
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1 teaspoon Lemon peel
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1 tablespoon lemon juice
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prize Salt
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Fresh blueberries and sprigs of mint, for garnish
method
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Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat the blueberries in the sugar. Mash with a potato masher.
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Place the pureed blueberries in a blender and blend for a few minutes until smooth.
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Place a sieve over a large bowl and use a rubber spatula to press the mixture through the sieve in batches. This will catch the tougher and larger chunks of lemon and blueberry zest.
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Chill the mixture in the refrigerator for at least an hour. Then process according to your ice cream maker’s instructions.
Eat immediately (the sorbet will still be a bit soft) or freeze for at least a few hours so it will firm up before eating. Eat it soon after making it, however, as the longer it stays in the freezer, the harder the sorbet will become.
Serve with some fresh blueberries and a sprig of mint.
Links:
Making ice cream without a machine – tips from David Lebovitz
| nutritional information (per serving) | |
|---|---|
| 218 | calories |
| 1g | Fat |
| 55g | carbohydrates |
| 1g | protein |
