Blueberry Sorbet (photo)

Blueberry Sorbet

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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.

Ingredients

  • 5 cups fresh or frozen blueberries, rinsed, stems removed and discarded
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • Pinch salt
  • Fresh blueberries and sprigs of mint for garnish

Method

1 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.

2 Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.

3 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.

4 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.