Pickled Blueberry Sorbet Recipe

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.

Recipe Facts

Active: 40 mins
Total: 24 hrs
Makes: 1 quart

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  • 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. 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. 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.

Special equipment

medium saucepan, fine mesh strainer, ice cream maker

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