BLUEBERRY SORBET
After doing a thorough search for the perfect blueberry sorbet recipe, I discovered this one by Emeril Lagasse. Simple and perfect. I hope you enjoy it! (**Cooking time is approximate cooling and freezing time)
Provided by Bev I Am
Categories Frozen Desserts
Time 4h15m
Yield 1 Quart
Number Of Ingredients 4
Steps:
- Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
- Cool completely.
- Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
- Puree until smooth.
- Transfer puree to ice cream maker freeze according to manufacturer's instructions.
- Put into freezable container and place in freezer until firm.
- Makes 1 quart.
BLUEBERRY SORBET
A delicious blueberry sorbet that is very refreshing on a hot summer day.
Provided by QUILTBUGJ
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
- Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.
Nutrition Facts : Calories 105 calories, Carbohydrate 27.3 g, Fat 0.4 g, Fiber 2.2 g, Protein 0.4 g, Sodium 1.4 mg, Sugar 23.6 g
BLUEBERRY SORBET FOR BAKED ALASKA BOMBE
Use this recipe to make Baked Alaska Bombe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Yield Makes 1 pint, enough for a 7-cup bombe mold
Number Of Ingredients 2
Steps:
- Combine blueberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture. Pour through a fine sieve into a bowl (you should have 1 1/2 cups). Refrigerate until cold, about 30 minutes.
- Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.
SIMPLY BLUEBERRY SORBET
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for our red, white, and blue cake. It's a pretty simple recipe - the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well - if your water has a bad aftertaste, so will your sorbet - so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. Also optional is straining. At the shop, we don't strain - we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it.
Provided by Gabrielle Carbone
Categories Ice Cream Machine Berry Fruit Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Blueberry Summer Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
- In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
- Variation: Blueberry-pomegranate sorbet:
- Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
PINK GRAPEFRUIT BLUEBERRY SORBET
A tart and sweet icy dessert. Very easy to make, and no ice cream maker needed.
Provided by TMC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 6h5m
Yield 10
Number Of Ingredients 4
Steps:
- Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
- Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.
Nutrition Facts : Calories 197 calories, Carbohydrate 43.1 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.7 g, Sodium 1.3 mg, Sugar 34.3 g
BLUEBERRY SORBET WITH LEMON AND TARRAGON JUS
From the wonderful Canadian Chef, Rob Feenie of Vancouver. Simple syrup is equal amounts of water and sugar, brought to a boil and stirred till the sugar is completely dissolved, then cooled. Most of the time is freezing time (which is estimated).
Provided by Chef Kate
Categories Frozen Desserts
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the Blueberry Sorbet:
- Combine blueberries and sugar in pot.
- Cook over low heat, stirring occasionally, until blueberries are soft.
- Remove from heat and allow to cool.
- Stir in lime juice and simple syrup.
- Puree(I use an immersion blender).
- Pass through a fine mesh sieve.
- Freeze (you may use an ice cream maker or just place in your freezer and allow to harden).
- Lemon and Tarragon Jus
- Combine all ingredients in a saucepan and bring to a boil.
- Remove from heat, cover and allow to steep until flavor is infused.
- Strain and chill.
- Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.
Nutrition Facts : Calories 153.3, Fat 0.3, Sodium 1.8, Carbohydrate 39.8, Fiber 2.2, Sugar 34.4, Protein 0.8
BERRY SORBET
Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
- Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
BLUEBERRY 2-INGREDIENT SORBET RECIPE BY TASTY
Here's what you need: blueberry, honey
Provided by Pierce Abernathy
Categories Desserts
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the blueberries and honey to a food processor and combine until evenly mixed.
- Transfer to a loaf pan and transfer to freezer until completely frozen.
- Enjoy!
Nutrition Facts : Calories 144 calories, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 33 grams
BLUEBERRY SORBET AND PINK GRAPEFRUIT SORBET COUPE
Categories Blender Food Processor Ice Cream Machine Dessert Freeze/Chill No-Cook Passover Kid-Friendly Low Sodium Frozen Dessert Blueberry Grapefruit Kosher Vegan Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- For Blueberry Sorbet:
- Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
- For Grapefruit Sorbet:
- Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
- Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
- Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
- Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired.
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EASY LEMON BLUEBERRY SORBET - FAMILYSTYLE FOOD
From familystylefood.com
4.9/5 (13)Total Time 4 hrs 10 minsCategory DessertsCalories 230 per serving
- Trim the ends off the lemon and cut in half. Remove the seeds and chop the lemon into chunks.
- Puree the lemon and sugar in a food processor and puree until very smooth, about 1 minute. Transfer to a bowl.
- Put the berries in the food processor bowl and puree, then stir into the lemon mixture until blended.
- If you want a smoother sorbet without bits of blueberry and lemon, push the mixture through a strainer. Otherwise, pour into your ice cream maker and freeze according to the directions of your machine.
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