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.
Nutrition per serving may change if servings are adjusted.
4 cups blueberries (about 1¼ pounds), fresh or frozen (see Tips)
¾ cup water
2 tablespoons lemon juice
½ teaspoon minced fresh ginger
¼ 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.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
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.
90 calories;0 g fat(0 g sat); 2 g fiber; 23 g carbohydrates; 1 g protein; 7 mcg folate; 0 mg cholesterol; 18 g sugars; 8 g added sugars; 54 IU vitamin A; 12 mg vitamin C; 7 mg calcium; 0 mg iron; 2 mg sodium; 82 mg potassium