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Blueberry Sorbet
1/2 cup sugar
2 tbsps. fresh lemon juice
1 20 oz. bag frozen unsweetened blueberries
1 tbsp. water
Prepare sugar syrup in 1 quart saucepan, heat sugar, lemon juice, and water to boiling over high heat. Reduce heat to low and cook, stirring occasionally, until sugar dissolves. Remove from heat.
In food processor with knife blade attached, blend frozen blueberries
until fruit resembles finely shaved ice, stopping processor occasionally to scrape down side. If fruit is not finely shaved, sorbet will not be smooth.
With processor running, slowly pour hot sugar syrup in a thin
stream through feed tube and process until mixture is smooth but still
frozen. Spoon into freezer-safe container and freeze until firm.
To serve, let sorbet stand at room temperature 10 to 15 minutes to soften slightly for easier scooping.
Yields about 3 1/3 cups.
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Blueberry Sorbet
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Category: Recipes
Prep Time: Cook Time: Total Time:
Blueberry Sorbet
1/2 cup sugar
2 tbsps. fresh lemon juice
1 20 oz. bag frozen unsweetened blueberries
1 tbsp. water
Prepare sugar syrup in 1 quart saucepan, heat sugar, lemon juice, and water to boiling over high heat. Reduce heat to low and cook, stirring occasionally, until sugar dissolves. Remove from heat.
In food processor with knife blade attached, blend frozen blueberries
until fruit resembles finely shaved ice, stopping processor occasionally to scrape down side. If fruit is not finely shaved, sorbet will not be smooth.
With processor running, slowly pour hot sugar syrup in a thin
stream through feed tube and process until mixture is smooth but still
frozen. Spoon into freezer-safe container and freeze until firm.
To serve, let sorbet stand at room temperature 10 to 15 minutes to soften slightly for easier scooping.
Yields about 3 1/3 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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