Blueberry Sorbet
Photo: Annabelle Breakey; Styling: Randy Mon
This bright-tasting sorbet gains an exquisite aroma from a small amount of lavender. Prep and Cook Time: 1 hour, plus at least 1 1/2 hours of chilling and freezing time.
How to Make It
Step 1
1
In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.
Step 2
2
In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.
Step 3
3
Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
3/4 cup sugar
1/4 teaspoon dried culinary lavender (optional)
1/4 teaspoon salt
3 pints fresh or frozen blueberries (6 cups)
3 tablespoons fresh lemon juice
Directions
Step 1
1
In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.
Step 2
2
In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.
Step 3
3
Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.
Step 4
4
Note: Nutritional analysis is per serving.
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