Blueberry Sorbet Recipes

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BLUEBERRY SORBET FOR BAKED ALASKA BOMBE



Blueberry Sorbet for Baked Alaska Bombe image

Use this recipe to make Baked Alaska Bombe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Yield Makes 1 pint, enough for a 7-cup bombe mold

Number Of Ingredients 2

4 cups blueberries (1 pound 5 ounces)
1/2 cup sugar

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.

BLUEBERRY SORBET



Blueberry Sorbet image

After doing a thorough search for the perfect blueberry sorbet recipe, I discovered this one by Emeril Lagasse. Simple and perfect. I hope you enjoy it! (**Cooking time is approximate cooling and freezing time)

Provided by Bev I Am

Categories     Frozen Desserts

Time 4h15m

Yield 1 Quart

Number Of Ingredients 4

2 pints fresh blueberries
2 1/2 cups sugar
1 1/4 cups cold water
2 lemons (freshly squeezed juice)

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



Blueberry Sorbet image

A delicious blueberry sorbet that is very refreshing on a hot summer day.

Provided by QUILTBUGJ

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 4

3 cups frozen blueberries
¾ cup white sugar
½ cup water
1 lemon, zested and juiced

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.

Nutrition Facts : Calories 105 calories, Carbohydrate 27.3 g, Fat 0.4 g, Fiber 2.2 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 23.6 g

BLUEBERRY SORBET



Blueberry Sorbet image

Smooth and ultra blueberry-y, homemade blueberry sorbet, perfect for a hot summer day.

Provided by Elise Bauer

Categories     Dessert     Freezer-friendly     Blueberry     Sorbet

Number Of Ingredients 7

5 cups fresh or frozen blueberries, rinsed, stems removed and discarded
1/4 cup sugar
1/4 cup honey
1 teaspoon lemon zest
1 tablespoon lemon juice
Pinch salt
Fresh blueberries and sprigs of mint for garnish

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

Nutrition Facts : Calories 218 kcal, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, Sodium 37 mg, Sugar 47 g, Fat 1 g, ServingSize Makes a little less than a quart, UnsaturatedFat 0 g

SIMPLY BLUEBERRY SORBET



Simply Blueberry Sorbet image

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for our red, white, and blue cake. It's a pretty simple recipe - the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well - if your water has a bad aftertaste, so will your sorbet - so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. Also optional is straining. At the shop, we don't strain - we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it.

Provided by Gabrielle Carbone

Categories     Ice Cream Machine     Berry     Fruit     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Backyard BBQ     Frozen Dessert     Blueberry     Summer     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 quart

Number Of Ingredients 6

1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)

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).

BLUEBERRY 2-INGREDIENT SORBET RECIPE BY TASTY



Blueberry 2-ingredient Sorbet Recipe by Tasty image

Here's what you need: blueberry, honey

Provided by Pierce Abernathy

Categories     Desserts

Yield 4 servings

Number Of Ingredients 2

1 lb blueberry, frozen
¼ cup honey

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!

Nutrition Facts : Calories 144 calories, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 33 grams

BLUEBERRY BUTTERMILK SHERBET



Blueberry Buttermilk Sherbet image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h40m

Yield Makes about 1 1/2 pints

Number Of Ingredients 5

1 1/2 pints fresh blueberries (about 3 cups)
1 cup sugar
1 cup buttermilk
Finely grated zest of 1 lemon
1/2 teaspoon pure vanilla extract

Steps:

  • Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.
  • Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

BLUEBERRY-BANANA SORBET



Blueberry-Banana Sorbet image

Make and share this Blueberry-Banana Sorbet recipe from Food.com.

Provided by Dancer

Categories     Frozen Desserts

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 4

1 3/4 cups blueberries
2 sliced bananas
1 tablespoon honey
1/2 teaspoon lemon juice

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 AND PINK GRAPEFRUIT SORBET COUPE



Blueberry Sorbet and Pink Grapefruit Sorbet Coupe image

Categories     Blender     Food Processor     Ice Cream Machine     Dessert     Freeze/Chill     No-Cook     Passover     Kid-Friendly     Low Sodium     Frozen Dessert     Blueberry     Grapefruit     Kosher     Vegan     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 10

Blueberries Sorbet
1 1-pound bag frozen unsweetened blueberries (about 4 cups)
1 cup sugar
1/2 cup medium-dry Concord wine (kosher for Passover)
Grapefruit Sorbet
5 medium-large pink grapefruit (about 4 pounds)
3/4 cup plus 1 tablespoons (or more) sugar
2 tablespoons vodka (kosher for Passover)
Fresh blueberries (optional)
Grapefruit segments (optional)

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.

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