Blueberry Sorbet
A summer favorite.
Ingredients
- 5 cups fresh or frozen blueberries rinsed, stems removed and discarded
- ¼ cup sugar
- ¼ cup honey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Pinch salt
- Fresh blueberries and sprigs of mint for garnish
Instructions
- Stir all ingredients together: Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat blueberries with the sugar.
- Mash with a potato masher.
- Blend the blueberry mixture: Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.
- Run through a sieve: Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. This will catch the tougher and larger pieces of lemon and blueberry peel.
- Chill: Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker.
- Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer.
- Serve with a few fresh blueberries and a sprig of mint.
Notes
If you want your sorbet to last a while in the freezer, and not get too rock hard, you might want to 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.
mix. Or you can add 2 tablespoons of kirsch or a berry or orange liqueur.