Beautiful Blueberry Sorbet Recipes

BLUEBERRY SORBET

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

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.

BLUEBERRY SORBET

Steps:

• 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.
• Put the mashed blueberries into a blender and blend for a couple of minutes until smooth.
• Place a sieve over a large bowl and working in batches, press the mixture through the sieve, using a rubber spatula. This will catch the tougher and larger pieces of lemon and blueberry peel.
• Chill the mixture for at least an hour in the fridge. Then process following the directions of your ice cream maker. Eat immediately (the sorbet will still be a little soft) or freeze at least a few hours to help firm up before eating. Eat soon after making though, as the sorbet will get progressively harder the longer it stays in the freezer. Serve with a few fresh blueberries and a sprig of mint. Links: How to make ice cream without a machine - tips from David Lebovitz

BLUEBERRY SORBET FOR BAKED ALASKA BOMBE

Steps:

• Combine blueberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture. Pour through a fine sieve into a bowl (you should have 1 1/2 cups). Refrigerate until cold, about 30 minutes.
• Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

SIMPLY BLUEBERRY SORBET

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).

PINK GRAPEFRUIT BLUEBERRY SORBET

Steps:

• Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
• Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.

BEAUTIFUL BLUEBERRY SORBET

Steps:

• In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied. Pour into an 9 by 13 inch baking pan(preferably glass). Cover and freeze until firm around the edges, about 2 hours.
• With a heavy spoon, break the frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted. Spoon into a 9 by 5 inch loaf pan(glass too, if possible); cover and freeze until firm. Serve within a few days. I sometimes freeze in a plastic container. Enjoy!

BLUEBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Add the blueberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

BLUEBERRY-GINGER SORBET

Steps:

• Combine the sugar, water and ginger in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let stand until cool. Place the blueberries, ginger syrup and lemon juice in a blender and blend until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine. Divide among 4 dishes and serve.

BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE

Steps:

• For Blueberry Sorbet:
• Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
• For Grapefruit Sorbet:
• Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
• Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
• Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
• Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired.