Blueberry Banana Sorbet Recipes

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.

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.

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-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.

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).