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
- 3/4 cup sugar
- 1/8 tsp. salt
- 6 cups blueberries
- 3 Tbsp. lemon juice
- In a medium saucepan bring the sugar and 1 cup water to a boil. Add the salt and simmer until slightly thickened, about 10 minutes. Transfer the sugar syrup to a metal bowl and let it cool to room temperature.
- In a blender or food processor, whirl the blueberries, sugar syrup, and lemon juice until everything is thoroughly pureed. Strain the mixture through a fine sieve and discard the seeds and bits of skin. Don't worry if your strainer doesn't catch every bit of skin—it adds a nice bit of color and texture to the final sorbet.
- Cover and chill the blueberry purée until it is very cold, at least one hour and up to overnight. Pre-chilling the sorbet mixture helps create a creamier texture in the final dessert.
- Freeze the chilled mixture in an ice cream maker according to manufacturer's instructions or pour into a metal pan, cover, and freeze 20 minutes. Stir the entire mixture, being sure to scrape up any frozen bits along the edges. Repeat freezing for 20-minute segments and stirring/scraping until the mixture is completely frozen. This second method will yield more of a granita or icy texture, but it's still delicious and refreshing.
Makes 6 to 8 servings Blueberry Sorbet.