Intensely Blueberry, Blueberry Sorbet

28 Jul

This post is for my youngest kidlet, the granddaughter of  The Queen of Everything Money (my sister).  My sister just discovered that the baby LOVES blueberries.  She can not be trusted near a container of blueberries, so they must be hidden and doled out to her in less than lumberjack-sized portions.

(If anyone knows what that you call the granddaughter of your sister, great niece?, grand niece? Please let me know.)

This is a recipe for blueberry sorbet that has an intense blueberry flavor.  It does not take a lot of this to satisfy a craving for blueberries and it is, of course, naturally gluten-free with relatively low amount of added white sugar (more about that to come in a later post).

I found the recipe on Simply Recipes, here is the link to original recipe,  how I made it follows:

Ingredients:

5 cups fresh (or frozen) blueberries, rinsed, stems removed

1/4 cup sugar

1/4 cup honey

1 Tbsp (fluffy) lemon zest

2 teaspoons lemon juice (less than original recipe)

pinch of salt

Directions:

1.  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.

(I actually combine step 1 and 2 by using an immersion blender, much easier.)

2.  Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.

(Be careful while processing the blueberries unless you just love the color purple.  They will stain your clothes, your countertop, your floor, or just about anything you allow them to stay in contact with for any length of time.)

3.   Place a sieve over a large bowl and working in batches, press the mixture through the sieve using a rubber spatula or wooden spoon. This will catch the tougher and larger pieces fo lemon and blueberry peel.

Pour into sieve

$.  Chill the mixture for at least an hour in the fridge.  Then process following the directions of your ice cream maker.

(The colder the mixture is when putting it in the ice cream maker, the smoother the texture of the  sorbet.)

You can eat right away of put in freezer for a few hours to further firm the texture.

Makes a little less than a quart.

Another tip that came with this recipe was to add a tablespoon of two of corn syrup to the mix to prevent it from becoming too hard if stored in the freezer.  The longer its is in the freezer the harder it becomes.  Most others recommend the addition of a similar amount of alcohol maybe vodka or a complimentary liqueur, but because this is for family consumption, corn syrup, while not my favorite thing, sounds like a better choice.  I do not add either because it never hangs around long enough to need it.  (Here is where you will have to use your imagination because I was not fast enough to get a picture of the finished sorbet before it disappeared.)

For those of you who do not have an ice cream maker, good news, you can still make sorbet!  It involves freezing the mixture in a shallow baking dish in the freezer, then blending in a food processor or blender.  For the step- by-step process as well as more recipes and great tips click here to visit Busy in Brooklyn.

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