Tuesday, April 13, 2010

Blueberry Sorbet

Oh so good - excellent served along side White Cake.

12 ounces fresh organic blueberries, washed and drained
1/2 cup water
1/2 cup evaporated cane juice, or light brown sugar, or granulated sweetener of choice
1 teaspoon fresh lemon juice

  1. In small saucepan combine blueberries and water; bring to a low boil; boil 15 minutes; stir occasionally.
  2. Place food mill over suitable bowl; pour hot blueberries and liquid through food mill; mill to release all the juice from the blueberries; discard solid material.
  3. Return processed blueberry liquid to saucepan; bring to a low boil; stir in sugar; boil 10 minutes; stir occasionally.
  4. Remove pan from heat; stir in lemon juice.
  5. Place lid on pan; place in refrigerator to cool completely (at least 4 hours - overnight is preferred).
  6. Pour cold liquid into ice cream maker and set maker according to manufacturer's instructions.

Servings: 3 cups
Cooking Time: 25 minutes
Processing Time: 30 minutes, or as manufacturer's instructions state.

Cook's Notes
If you do not have a food mill, just place a fine metal mesh strainer over bowl and press blueberries with the back of a large metal spoon to release juice - discard solid material inside strainer.

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