Pickled Blueberry Sorbet

[Photograph: Anna Markow]

The natural pectin in blueberries helps keep sorbets smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses. This sorbet would make a fabulous palate cleansing accompaniment to buttery lobster, fatty duck, or rich venison.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

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Pickled Blueberry Sorbet

About This Recipe

Yield:makes 1 quart
Active time:40 minutes
Total time:24 hours
Special equipment:medium saucepan, fine mesh strainer, ice cream maker
This recipe appears in: From the Pastry Dungeon: Pickled Blueberry Sorbet


  • 3/4 cup apple cider vinegar
  • 1 3/4 cup water, divided
  • 10 black peppercorns
  • 1 cinnamon stick
  • 2 cloves
  • 2 allspice berries
  • 2 star anise
  • 1/4 teaspoon fennel seeds
  • 2 cardamom pods, lightly crushed
  • 1 quart blueberries
  • 3/4 cup sugar
  • 1/2 cup maple syrup


  1. 1

    Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.

  2. 2

    Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.

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