Jan 31, 2011

Blueberry sorbet

Blueberry sorbet

1-1/4 cups water
1 / 2 cup sugar
3 cups frozen blueberries
juice of 1 large lemon
2 tablespoons Creme de Cassis or Limoncello.

Dissolve sugar in boiling water and boil for 5 minutes. Allow it to cool, then add lemon juice and liqueur.

Put the blueberries and sugar syrup to the blender and process until smooth. For the smooth consistency put the mixture through a strainer.

Put the mixture into a deep dish and freeze, whisking with a fork every 20 minutes. Or use the ice-cream machine according to instructions. Transfer sorbet to a container you plan to store it in (or simply cover the bowl you've frozen it in) and freeze.

Blueberry sorbet

Decorate with berries and mint if desired and serve immediately. It melts so quickly!


  1. Hello! I found your recipe on the internet tonight and am going to try it for a book club meeting tomorrow. Thanks for sharing it!

  2. Found this recipe on tastespotting last night. Making berry and basil sorbet (two cups of blackberries and one cup of blueberries, simple basil syrup) as I type this up. Can't wait to taste it!

  3. Looks like too much water, which dilutes the flavor, and your color looks weak ... I recommend replacing the water and sugar with a cup of frozen juice concentrate (apple or white grape) which has much more flavor. Also, for maximum extraction of color and flavor from the skins I recommend simmering the berries in the fruit concentrate for 10 mins before pureeing them. Both tweaks will result in a much darker color and a more intense flavor. You're welcome.

    1. To further improve scoopability, 1/3 cup corn syrup (invert sugar) and/or 1/2 fl oz of high proof vodka helps keep the sorbet scoopable when hard frozen.


Related Posts with Thumbnails