SIMPLY BLUEBERRY SORBET
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for our red, white, and blue cake. It's a pretty simple recipe - the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well - if your water has a bad aftertaste, so will your sorbet - so we recommend using bottled. 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. At the shop, we don't strain - 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.
Provided by Gabrielle Carbone
Categories Ice Cream Machine Berry Fruit Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Blueberry Summer Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- 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. If making the ice cream cake , immediately pack into the pan. Or 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).
BLUEBERRY SORBET
After doing a thorough search for the perfect blueberry sorbet recipe, I discovered this one by Emeril Lagasse. Simple and perfect. I hope you enjoy it! (**Cooking time is approximate cooling and freezing time)
Provided by Bev I Am
Categories Frozen Desserts
Time 4h15m
Yield 1 Quart
Number Of Ingredients 4
Steps:
- Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
- Cool completely.
- Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
- Puree until smooth.
- Transfer puree to ice cream maker freeze according to manufacturer's instructions.
- Put into freezable container and place in freezer until firm.
- Makes 1 quart.
BLUEBERRY SORBET WITH LEMON AND TARRAGON JUS
From the wonderful Canadian Chef, Rob Feenie of Vancouver. Simple syrup is equal amounts of water and sugar, brought to a boil and stirred till the sugar is completely dissolved, then cooled. Most of the time is freezing time (which is estimated).
Provided by Chef Kate
Categories Frozen Desserts
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the Blueberry Sorbet:
- Combine blueberries and sugar in pot.
- Cook over low heat, stirring occasionally, until blueberries are soft.
- Remove from heat and allow to cool.
- Stir in lime juice and simple syrup.
- Puree(I use an immersion blender).
- Pass through a fine mesh sieve.
- Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
- Lemon and Tarragon Jus
- Combine all ingredients in a saucepan and bring to a boil.
- Remove from heat, cover and allow to steep until flavor is infused.
- Strain and chill.
- Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.
Nutrition Facts : Calories 153.3, Fat 0.3, Sodium 1.8, Carbohydrate 39.8, Fiber 2.2, Sugar 34.4, Protein 0.8
BLUEBERRY SORBET
A delicious blueberry sorbet that is very refreshing on a hot summer day.
Provided by QUILTBUGJ
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
- Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.
Nutrition Facts : Calories 105 calories, Carbohydrate 27.3 g, Fat 0.4 g, Fiber 2.2 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 23.6 g
EASY RAW SWEET CHERRY SORBET
This is the easiest sorbet recipe ever. This differs from traditional sorbet recipes, as it doesn't include simple syrup. Honestly, I didn't have time to make simple syrup from scratch. It would have required way too long to chill to the appropriate temperature. I instead used a mixture of ice-cold water, lemon juice, confectionery sugar and almond extract. "Cooking Time" includes time needed to churn in an ice cream maker as well as time needed to cure in the freezer. If you are as eager as I was to eat this sorbet, you may choose to serve it directly after churning without freezing for 2-4 hours, but please be aware that the sorbet will be soft and melt faster. I hope you enjoy this recipe as much as my family! Happy eating!
Provided by MarthaStewartWanabe
Categories Ice Cream
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade, place all ingredients. Chop until smooth and foamy. The mixture will appear thin. If desired, strain for a smoother consistency. I prefer not to, as we like a naturally pulpy texture.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 113.4, Fat 0.3, SaturatedFat 0.1, Sodium 1, Carbohydrate 28.9, Fiber 3.2, Sugar 23.8, Protein 1.6
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4.9/5 (15)Total Time 4 hrs 10 minsCategory DessertsCalories 230 per serving
- Trim the ends off the lemon and cut in half. Remove the seeds and chop the lemon into chunks.
- Puree the lemon and sugar in a food processor and puree until very smooth, about 1 minute. Transfer to a bowl.
- Put the berries in the food processor bowl and puree, then stir into the lemon mixture until blended.
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