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Blueberry Ginger Sorbet
[Photograph: Max Falkowitz]
This blueberry sorbet is all about fresh berries at their peak. It's silky smooth with a bit of sweet crunch from blueberry seeds.
A note of warning: blueberry seeds are finicky, and even careful pouring through a high quality strainer can leave a few errant crunchy bits in your purée. But consider them a textural blessing; little pieces of skin and seeds are the chocolate chips of the berry world. You'll be happy to have them there.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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Blueberry Ginger Sorbet
About This Recipe
| Yield: | makes about 3 1/2 cups |
| Active time: | 40 minutes |
| Total time: | 3 to 4 hours |
| Special equipment: | blender or food processor, ice cream maker |
| This recipe appears in: | Scooped: Blueberry Ginger Sorbet |
Ingredients
- 4 cups blueberries, washed (about 1 1/4 pounds)
- 2 tablespoons minced ginger
- 3/4 cup sugar
- 2 teaspoons lemon juice, to taste
- 1/4 teaspoon kosher salt, to taste
Procedures
-
1
Purée blueberries and ginger in a blender or food processor until smooth. 4 cups whole bluebrries should yield 3 cups of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
-
2
Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
