|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 4g||13%|
|Total Sugars 48g|
|Vitamin C 15mg||75%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Blueberries lend their great flavor to many different frozen desserts. This easy blueberry sorbet recipe takes advantage of their natural sweetness to make a healthy and delicious dessert. It uses a little lemon juice and salt to enhance the flavors and balance the sweetness, so you will have sorbet that tastes like fresh, ripe fruit.
Making sorbet is one way of enjoying fresh blueberries while they are in season. You may have them in your garden, pick them at a local orchard, or buy them at the farmers' market. Blueberries that are just at the point of ripeness are best since they still have some acid and tannins. If you use overly ripe blueberries, they have lost this complexity. When the blueberry season has passed, you can still make blueberry sorbet using fresh frozen fruit. Commercially frozen blueberries are picked at their peak and they will make a lovely sorbet.
"I made this with fresh blueberries and it was delicious. Make sure to cook the syrup for at least 5 minutes to reduce the mixture. It's easiest to scoop when served within 2 to 6 hours. If it freezes for much longer, you may have to transfer it to the refrigerator to soften a bit before scooping." —Diana Rattray
1 cup granulated sugar
1 cup water
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
6 cups blueberries, fresh or frozen
Gather the ingredients.
Heat the sugar and water in a small saucepan over medium-low heat until the sugar completely dissolves and the mixture reduces to 1 cup, about 10 to 12 minutes.
Add the lemon juice and salt to the warm sugar syrup.
Puree the sugar syrup mixture with the blueberries in a food processor or blender until completely smooth. This will be your sorbet base.
Chill your blueberry sorbet base in the freezer in an air-tight container until for about 1 hour.
Churn the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer the mixture to an air-tight container and freeze for 2 hours or up to overnight before serving.
- Decide what kind of texture you want. If you want your blueberry sorbet to be even smoother, strain it after you puree the ingredients together. Using a fine-mesh strainer or cheesecloth will remove the seeds and skins, so you have a very smooth texture.
- This recipe is a great way to use frozen fruit, especially when ripe fruit is not available. You won’t be able to tell the difference between using fresh or frozen blueberries with this sorbet recipe. Make sure that the frozen blueberries don’t have added sugar or you will need to adjust the recipe. Defrost the berries before you puree them so you get the right texture for the finished product.
- Although this recipe can be made with less sugar, it will impact the finished product. Fresh sorbets can get especially hard in the freezer if they don’t have plenty of sugar or a little alcohol in the recipe. If you plan on reducing the sugar, make sure to eat it right away.
How to Store
For best quality, store homemade sorbet in an airtight container in the freezer for up to 1 month.
What is the best way to soften sorbet?
If sorbet is too hard to scoop, place it in the refrigerator for 20 to 30 minutes before serving.