Hope springs eternal. At least when it comes to my garden.
I planted a small blueberry bush earlier this spring, only to watch it slowly lose leaves down to a few bare stems. Visions of blueberry glory, dashed!
We’ve moved the plant to a new location, a bit more shaded, and planted a new blueberry bush near it, so (and this where the eternal hope comes in) maybe we’ll have some lovely blueberries next year.
In the meantime, blueberries are plentiful in the market, thank goodness. Usually I buy them by the double-basketful. And then eat them.
This time though, inspired by a lovely blueberry sorbet I had in Austin, Texas, I thought I would try my hand at making some sorbet.
So good! And really easy to make. The small additions of a little lemon zest (a bitter), lemon juice (an acid), and just a pinch of salt, brighten the intense blueberry flavor of this sorbet. Perfect for a hot summer day.
Blueberry Sorbet Recipe
PrintIf 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.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Blueberry Sorbet
Just wanted to say this is not VEGAN. Vegans will not use honey. Agave nectar is a good choice or invert syrup.
I used 3 cups of blueberries and 2 cups of raspberries and it tasted AMAZING!!!!
xxxxxyyyyy
Can you sub sugar for the honey???
Sure!
Do you think you could use a bit of red wine instead of liquor?
Personally I don’t think that would taste good, but if you try it, please let us know how it turns out for you.
I made a similar sorbet a few years back with a dessert wine, a Late Harvest Mourvedre. This one was spectacular. So I’d recommend a red late harvest wine or maybe a ruby port.
Have you ever substituted raspberries for the blueberries?
I have not (yet) used raspberries with this recipe.
I did this recipe with raspberries and it turned out great!