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Blueberry Sorbet
Smooth and ultra blueberry-y, this easy homemade blueberry sorbet is perfect for a hot summer day.
Ingredients
- 5 cupsfresh or frozen blueberries, rinsed, stems removed and discarded
- ¼ cupsugar
- ¼ cuphoney
- 1 teaspoonlemon zest
- 1 tablespoonlemon juice
- salt
- fresh blueberries and sprigs of mint for garnish
Directions
- 1
Stir all ingredients together: Place the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Stir to coat blueberries with the sugar. Mash with a potato masher.
- 2
Blend the blueberry mixture: Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.
- 3
Run through a sieve: Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. This will catch the tougher and larger pieces of lemon and blueberry peel.
- 4
Chill: Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker. Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer. Serve with a few fresh blueberries and a sprig of mint.