Simply Blueberry Sorbet
A refreshing homemade blueberry sorbet made with fresh organic blueberries, brightened with lemon juice and optionally enriched with egg white for a smoother texture. This elegant frozen dessert perfectly balances sweet and tart flavors.
Ingredients
- •1 cup sugar
- •½ cup water
- •½ teaspoon salt
- •3 pints blueberries
- •¼ cup lemon juice
- •1 large egg white
- •preferably farm-fresh
Cooking Instructions
- 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.
18 min
- 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.
240 min
- 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 ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
30 min
- 4.
Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
