FROZEN LEMON-BLUEBERRY SORBET
Lemonade concentrate is blended with unflavored gelatin, frozen blueberries and ice cubes for a refreshing and frosty dessert treat.
Provided by My Food and Family
Categories Fruit Desserts
Time 4h15m
Yield Makes 10 (1/2-cup) servings.
Number Of Ingredients 5
Steps:
- Sprinkle gelatine over lemonade concentrate in microwavable bowl; let stand 1 minute. Stir. Microwave on HIGH 45 seconds. Stir until gelatine is completely dissolved.
- Place blueberries and sugar in blender container. Add gelatine mixture; cover. Blend until pureed. Add ice cubes; cover. Blend on high speed until smooth and frosty.
- Serve immediately for a soft slush or cover and freeze at least 4 hours for a firmer sorbet.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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).
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-LEMON SORBET RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.
GLUTEN-FREE LEMON SORBET WITH BLUEBERRY SAUCE
Scoops of sorbet and the flavor of blueberries add tangy taste to this delicious dessert ready in less than hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
- In small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool about 30 minutes until slightly warm, or cool completely.
- Scoop sorbet into individual dessert dishes. Top each serving with blueberry sauce. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 38 g, TransFat 0 g
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
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