Blueberry Banana Sorbet Recipes

BLUEBERRY-BANANA SORBET

Steps:

• Place all ingredients in food processor or blender and blend until smooth.
• Place in plastic container and freeze at least 2 hours.
• Take out partially frozen fruit and stir well to break up ice crystals.
• Return to freezer to completely freeze.
• Let fruit sorbet stand 15 minutes at room temperature before serving.

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

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.

BANANA-BLUEBERRY SORBET

Steps:

• Cut the banana into chunks and purée in a blender or food processor with the blueberries, water, sugar, and lemon or lime juice until smooth and few discernible bits of blueberry skins remain.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
• To make Banana-Blackberry Sorbet, substitute 2 cups (240 g) fresh or frozen blackberries for the blueberries.
• Make a fruit salad combining pineapple, tangerines, bananas, and any available berries, tossing the fruits with a bit of sugar and dark rum. Serve with a scoop of Banana-Blueberry Sorbet.

AMAZING BANANA SORBET

Steps:

• In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
• When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
• Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.