Three-Ingredient Blueberry Sorbet
This incredibly simple lemon blueberry sorbet is intensely flavored and couldn't be easier to make — there's no need to make a syrup or cook the berries.
Equipment
Ingredients
- 1 small lemon or half of a large one
- 1 ⅔ cups (350 g) sugar
- 2 pounds (1 kg) blueberries fresh or frozen
Instructions
- 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.
- If you want a smoother sorbet without bits of blueberry and lemon, push the mixture through a strainer. Otherwise, pour into your ice cream maker and freeze according to the directions of your machine.
- Transfer to a container and store in the freezer until ready to serve.
Notes
How to make sorbet without an ice cream maker:
- Choose a shallow (less than 1-inch deep) metal pan and freeze it for at least an hour before making the recipe.
- Follow the recipe to make the lemon-blueberry puree.
- Pour the puree into the pan, cover tightly with plastic wrap and freeze.
- Scrape the mixture with a fork every 30 minutes or so to break down the ice crystals, moving the sorbet from the edge to the center each time. Total time will be about 3 hours, depending on your freezer.
- Try other berry-flavored sorbets using an equal amount of strawberries, raspberries or blackberries instead of blueberries.
Nutrition
Calories: 230kcalCarbohydrates: 59gProtein: 1gFat: 1gSodium: 2mgFiber: 3gSugar: 53g
