Blueberry Sorbet
This 4 ingredient blueberry sorbet highlights summer's bounty by using fresh blueberries. Yield: about 1 quart
Servings: 8
Equipment
- ice cream maker
Ingredients
- 1 ½ pounds fresh blueberries, rinsed and picked through
- 3 Tablespoons fresh squeezed lemon juice
- ½ cup + 2 Tablespoons granulated sugar
- 2 Tablespoons light corn syrup*
Instructions
- Rinse blueberries and pat dry or toss in colander to remove excess water. Put berries in a bowl of a food processor or blender. Add lemon juice, sugar, and light corn syrup*. Process until mixture is a smooth puree.
- Transfer to an airtight container and let chill in the fridge until cold (1-24 hours).
- Freeze mixture in ice cream maker according to your unit's instructions. Once sorbet has reached a soft serve consistency, transfer to a freezer safe container. Freeze for at least 2 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint and additional blueberries.
Notes
Light corn syrup is an invert sugar that helps prevent crystallization. This helps the sorbet remain creamy instead of icy when frozen. You can substitute vodka, if desired. You can also omit this ingredient. However, your sorbet may freeze icier than expected.
I use this compressor ice cream maker. This machine uses a commercial-style compressor so you don't have to pre-freeze your ice cream bowl ahead of time.
All images and text ©The Little Epicurean