Pureed blueberries swirled with a slightly thickened sugar syrup and frozen makes for a most refreshing – and dramatically colored – summer treat. Note that either fresh or frozen blueberries work equally well here.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 3/4 cup sugar
- 1/4 tsp. salt
- 6 cups blueberries
- 3 Tbsp. lemon juice
Preparation:
- In a medium saucepan bring sugar and 1 cup water to a boil. Add salt and simmer until slightly thickened, about 10 minutes. Transfer to a metal bowl and let cool to room temperature.
- In a blender or food processor, whirl blueberries, sugar syrup, and lemon juice until thoroughly pureed. Strain and discard seeds and bits of skin. Do not worry if the strainer doesn't catch every bit of skin – it adds a nice bit of color and texture to the final sorbet.
- Cover and chill until very cold, at least one hour and up to overnight.
- Freeze in an ice cream maker according to manufacturer's instructions or pour into a metal pan, cover, and freeze 20 minutes. Stir entire mixture, being sure to scrape up any frozen bits along the edges. Repeat freezing for 20-minute segments and stirring/scraping until mixture is completely frozen.
Makes 6 to 8 servings Blueberry Sorbet.
