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Blueberry Sorbet





Yields
Makes about 5 cups (serving size: 1/2 cup)

This bright-tasting sorbet gains an exquisite aroma from a small amount of lavender. Prep and Cook Time: 1 hour, plus at least 1 1/2 hours of chilling and freezing time.

Blueberry Sorbet




Photo: Annabelle Breakey; Styling: Randy Mon
 3/4 cup sugar
 1/4 teaspoon dried culinary lavender (optional)
 1/4 teaspoon salt
 3 pints fresh or frozen blueberries (6 cups)
 3 tablespoons fresh lemon juice
Step 1
1

In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.

Step 2
2

In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.

Step 3
3

Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories108
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 64mg3%
Total Carbohydrate 28g11%

Dietary Fiber 2g8%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.