blueberry sorbet

Name: Blueberry Sorbet
Ingredients: 1 cup(s) sugar; 1/2 cup(s) water, preferably spring water; 1/2 teaspoon(s) salt; 3 pint(s) (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry; 1/4 cup(s) freshly squeezed lemon juice; 1 large egg white, preferably farm-fresh (optional) note: the optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. also optional is straining.

(1 RATING)

41 Pinches 1 Photo

Macrayla Evans

Ceres, CA

Updated on Jul 8, 2012

It's a pretty simple recipe — the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so I recommend using bottled.

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yield Makes 1 quart

Ingredients

1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional) note: the optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. also optional is straining.

How To Make blueberry sorbet

Step 1

In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes

Step 2

In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Step 3

Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the 4th Of July Ice Cream Cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
Step 4

Variation: Blueberry-pomegranate sorbet: Replace 1/4 cup of the water with pure pomegranate juice (I recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
Step 5

Link to 4th Of July Ice Cream Cake: https://www.justapinch.com/recipes/dessert/ice-cream/4th-of-july-ice-cream-cake.html?p=1
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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