18 September 2012

Blueberry sorbet

So we've become rather large fans of the local you-pick place, Tougas farms. We spent a quiet morning in August picking 9 lb of blueberries. And for less than $25, I call that a win.


And what do you do with 9 lb of blueberries? Well, we froze a lot of them. But the first thing we made, was blueberry sorbet. I modified a recipe from one of my favourite dessert blogs, Tartelette.

3 cups fresh or frozen blueberries
1 cup sugar
2 cups water
zest and juice of one lemon
1 tbsp blueberry vodka
Bring to boil all ingredients, save vodka.

Blueberry syrup

Cool to room temperature. Sieve out the chunks.

Blueberry froth

And add the vodka. The vodka is in there primarily to keep the sorbet from freezing too solid. And I'm delighted by the texture that this recipe attained.

Chill overnight, then run through your ice cream maker the way your instructions say. With my KitchenAid Ice Cream Maker, you freeze the ice cream maker for 24 hours. Then run the syrup in it for about 25 minutes.

Sorbet making

Transfer the sorbet to a cold container, and cure in the freezer for at least 12 hours to further firm the sorbet.

Blueberry sorbet

We found this sorbet rather rich-tasting to serve alone. But holy cow does it taste good with a chocolate angel-food cake.

Cake and sorbet

Not bad, not bad. Enjoy.


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