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Vermont Kitchen Supply

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Simply Blueberry Sorbet

Simply Blueberry Sorbet

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. Also optional is straining. We like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it.



1 cup sugar

1/2 cup water, preferably spring water

1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, rinsed and patted dry

1/4 cup freshly squeezed lemon juice

1 large egg white, preferably farm-fresh (optional)

In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.

In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.

Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.

Variation: Blueberry-pomegranate sorbet:
Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice). 


Makes 1 quart.
Epicurious

2005
Gabrielle Carbone

The Bent Spoon, Princeton, NJ