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Blueberry Sorbet





Yields
Makes about 5 cups (serving size: 1/2 cup)

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.”

Blueberry Sorbet




Annabelle Breakey
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories108
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 64mg3%
Total Carbohydrate 28g11%

Dietary Fiber 2g8%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.