Blueberry Sorbet

Best served on a hot summer day, this recipe will make a beautiful dark blue-purple sorbet. As with most recipes, the secret to success with this sorbet is in the quality and freshness of the ingredients. We’re proponents of eating whole foods, so we don’t recommend straining the blueberry skins or seeds after cooking, since those components contain vital macro and micro nutrients in addition to dietary fiber. The meyer lemon zest is also optional, but helps add a nice acid counterbalance to the sweet blueberries. Finally, the egg white is also optional, but we think it helps make for a smoother sorbet that maintains its texture even when stored in the freezer for days or weeks.

June 01, 2016

Ingredients

SERVINGS: 1 Quart(s)

1 cup organic cane sugar
½ teaspoon sea salt
½ cup water
6 cups fresh, ripe organic blueberries
¼ cup freshly squeezed Meyer lemon juice
1 teaspoon Meyer lemon zest (optional)
1 large organic egg white, duck or chicken (optional)

Preparation

Put saucepan over medium heat, and add water, sugar and salt. Whisk until all ingredients are dissolved, making a syrup. Remove from heat, and let syrup return to room temperature. We prefer to put the syrup in the fridge to get cold for an hour or so before making sorbet, but it can also be used at room temp.

Purée fresh blueberries, syrup, and lemon juice until smooth (if you have Meyer lemon zest, add it now). Put into fridge in a non-reactive bowl (not plastic), cover, and allow to chill anywhere between a few hours to one day.

Churn combined ingredients in an ice cream or sorbet maker as per the manufacturer’s directions. (We use a Cuisinart, which takes about 30 minutes.) Before the sorbet has reached its final consistency, add the egg white. Once the sorbet has reached desired thickness, serve immediately or store covered in freezer until serving. Outdoor temperatures should be at least 85°F for optimal enjoyment.