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.
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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|
- 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
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.
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.