Deep purple blueberries combined with fresh ginger make this blueberry sorbet recipe beautiful and zingy. And, as a bonus, the blueberries deliver a punch of antioxidants and are a great source of Vitamin K.
Active Time: 10 minutes |
Total Time: 4 hours 40 minutes
4 cups blueberries (about 1 1/4 pounds), fresh or frozen (see Tips)
3/4 cup water
2 tablespoons lemon juice
1/2 teaspoon minced fresh ginger
1/4 cup sugar
Puree blueberries in a food processor until smooth.
Combine water, lemon juice, ginger and water in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.
Per 1/2 cup :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
23 g Carbohydrates;
1 g Protein;
2 g Fiber;
2 mg Sodium;
82 mg Potassium
1 1/2 Carbohydrate Servings Carbohydrate Serving
Exchanges: 1 fruit, 1/2 other carbohydrate
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.
If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.