This blueberry sorbet! Oh my god! How do I say it?
I’ve been eating sorbet on a daily basis. This batch is finished, I grab another basket of fresh fruit and start making another flavour. Because sorbet is truly one of the easiest desserts to make.
I used to strain my mixture before freezing. Not anymore now! Why the fuss! I found it even quicker if frozen berries are used. You don’t even have to freeze the mixture. Blend the frozen berries with syrup, and you are one happy human being slurping some fresh chilly fruity slush!
Ingredients (serves 6-8):
1/2 cup granulated sugar
1/2 cup water
3 cups frozen blueberries
In a saucepan, combine sugar and water. Simmer until sugar is dissolved, about 10 minutes. Let cool completely.
Puree cooled syrup and blueberries until very smooth.
If firmer consistency is preferred, use ice cream maker to process mixture according to manufacturer’s instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
If not using ice cream maker, pour mixture into a shallow non-stick banking pan. Freeze until frozen, about 2 hours. Leave the mixture in room temperature for 15 minutes to soften from the edges. Use a fork to scrape big chunks of mixture into a food processor or blender to blend until smooth. If it starts to melt, put it back in the freezer for 5 minutes.
Immediately scoop the sorbet and serve.