Blueberry Ginger Sorbet


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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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

  • Yield:makes about 3 1/2 cups
  • Active time: 40 minutes
  • Total time:3 to 4 hours


  • 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


  1. 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. 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.