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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013

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Recipe Summary

total:
4 hrs 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree blueberries in a food processor until smooth.

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  • 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.

Tips

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.

Nutrition Facts

90 calories; protein 0.8g 2% DV; carbohydrates 23.1g 7% DV; dietary fiber 2.4g 10% DV; sugars 18.3g; fat 0.3g 1% DV; saturated fat 0g; cholesterol 0mg; vitamin a iu 53.6IU 1% DV; vitamin c 11.6mg 19% DV; folate 7mcg 2% DV; calcium 7.2mg 1% DV; iron 0.3mg 2% DV; magnesium 6.6mg 2% DV; potassium 82.4mg 2% DV; sodium 2mg; thiamin 0mg 4% DV; added sugar 8g.
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