Lemon-Blueberry Sorbet


6 cups fresh blueberries
3 lemons
1/2 cup sugar
1/2 cup water


In a medium size saucepan, add a tiny amount of water and blueberries to cover the bottom. Let simmer over medium heat until the blueberries begin to burst. Using a potato masher (or spoon if you don't have one), mash up all of the blueberries in the pan to get the juice out.
Strain blueberry juice into a large bowl. Continue to follow step one, excluding any more lemons, until all of the blueberries have been juiced. Then place the bowl of juice into the fridge.
In another saucepan, make a simple syrup by combining the sugar and water. Stir sugar until dissolved. Add the simple syrup to the blueberry juice in the fridge. Let mixture sit for at least an hour and a half to allow it to get cold before placing it in your ice cream maker.


12 servings


Tuesday, September 21, 2010 - 8:55am


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