Blueberry Sorbet
Annabelle Breakey
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.
This recipe, and others like it, can be found in the article “29 Ice Cream and Frozen Dessert Ideas to Keep You Cool All Summer Long.”
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
Search All of Sunset's Recipes
The Latest
A Vent Hood Might Be the Most Important Kitchen Appliance for Serious Cooks
