I always hate to see summer end but the disappointment is eased by the native blueberries that seem to be everywhere in late summer. This blueberry sorbet recipe is one I always make with them. It’s simple, delicious and makes only one quart, great for those of us with smaller machines.
One-quart recipes can be scarce and when I told a friend, shortly after getting my machine, that I hadn’t realized that, she gave me this one. I like that it’s not fussy; there’s no cooking of the base as there often is for ice creams and, of course, there are no eggs to worry about. It’s just berries (wild or cultivated), water, lemon juice and sugar. This time I used Splenda brand granulated sucralose and the sorbet was a bit grainer than with sugar, but otherwise fine.
Blueberry Sorbet
3 cups blueberries (approximately 375g)
1 cup/200g sugar, preferably superfine
1/2 cup/120 mL water
1 – 2 TB fresh-squeezed lemon juice
Puree all ingredients in a blender or food processor. Taste, adjust lemon juice if necessary. Transfer to a container (or just leave it in the blender jar), cover and refrigerate until very cold, at least two hours.
Freeze in ice cream maker according to manufacturer’s instructions. Serve soft or cure in freezer before serving.
Yield: 1 quart
Ella’s Note: Because of the water this will become quite hard in the freezer, so plan on a little softening time before serving.
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{ 4 comments… read them below or add one }
This sounds lovely! Blueberries are my favorite summer fruit – I’ve been eating cobblers since June. How about using a blend of Splenda and sugar? A small amount of sugar might help with the structure and texture of final product. I wonder if it would help to dissolve the Splenda in the water before combining to get rid of the graininess?
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Hi, Caroline – a blend would be fine. I needed to use up my Splenda before the move, so that was why I opted for it this time. Spenda sells a blend of sugar & sucralose. I wonder if they finally agreed with every food writer who said, No, baking with Spenda is not the same as baking with sugar.
It would have to be dissolved in hot water, then the water would have to be chilled. Too fussy for me for this particular recipe.
BTW, those EMK portraits are lovely. I think I prefer the one in the permanent collection to the Warhol. Thanks for the link!
Hi Ella,
We are heading up-north to my mil’s husband’s cottage on Lake Huron. [step-father-in-law?]
Labor Day is late this year, so we may get some of the wild blueberries that grow on the end of the road up there!?? Likely we will eat them with milk or cream.
No internet up there. No cell phones. Hmm. I think they have heard of the printing press?
or pizza.
or pasties.
best wishes~tess
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Hi, Tess! Sounds like a wonderful trip and I hope you have a great time. I get sick of being tethered to my phone and often “forget” to take it with me. No internet’s another story.
It doesn’t get much better than wild berries and cream. I do make these muffins with wild blueberries and they really are, as their name implies, to die for. They’re good with any bluies, but the wild ones take them to a new level. I have one recipe’s worth of dry ingredients in a zippy bag in the fridge so I can make them quickly. The silicone muffin cups in that post are already priced and in one of the moving sale boxes.
Come back to us safe and sound!