Most of the classic American blueberry desserts—pie, coffee cake, muffins, and the like—are all about the dark, baked side of blueberries. You know, with butter and cinnamon and vanilla and caramelization from hot roasting in the oven. But it's ice cream season now, and a grossly hot one at that (seriously, I just got back from a week in Southeast Asia, and that was a cakewalk by comparison). So right now I don't have much interest in cooking anything, let alone blueberries that taste so good raw.
Enter blueberry sorbet, a silky smooth scoop that's all about fresh berries at their peak, with the sweet crunch of blueberry seeds. As for the ginger, okay, I may be missing Southeast Asian food a bit. But it adds a clean, slightly spicy bite for depth, and it jives with the lemon juice to restore the berries' brightness beneath all the cold and extra sugar.
- 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
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.