Simply Blueberry Sorbet Food

BLUEBERRY SORBET

Blueberry Sorbet image

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

Ingredients

3 cups frozen blueberries
¾ cup white sugar
½ cup water
1 lemon, zested and juiced

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

SIMPLY BLUEBERRY SORBET

Simply Blueberry Sorbet image

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

Ingredients

1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)

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

Pink Grapefruit Blueberry Sorbet image

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

Ingredients

3 cups fresh pink grapefruit juice
3 cups fresh or frozen blueberries
1 ½ cups white sugar, or to taste
½ cup vodka

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 2-INGREDIENT SORBET RECIPE BY TASTY

Blueberry 2-ingredient Sorbet Recipe by Tasty image

Here's what you need: blueberry, honey

Provided by Pierce Abernathy

Categories Desserts

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 lb blueberry, frozen
¼ cup honey

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

Blueberry Sorbet image

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

Ingredients

2 pints fresh blueberries
2 1/2 cups sugar
1 1/4 cups cold water
2 lemons (freshly squeezed juice)

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 FOR BAKED ALASKA BOMBE

Blueberry Sorbet for Baked Alaska Bombe image

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

Ingredients

4 cups blueberries (1 pound 5 ounces)
1/2 cup sugar

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 STRAWBERRY SORBET

Simply Strawberry Sorbet image

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The Bent Spoon. We have such special memories of picking baskets full of strawberries and making them into this bright reddish-pink sorbet, which captures their fresh-picked essence. We now use it in the top layer in our red, white, and blue cake. Because it's such a simple recipe, it's important to get fresh, organic berries picked at the height of their flavor. At the shop, we don't strain them - 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. 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.

Provided by Gabrielle Carbone

Categories Ice Cream Machine Berry Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Strawberry Summer 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

Ingredients

3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)

Steps:

Make the simple syrup: In a 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 strawberries 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: Strawberry-passion fruit sorbet:
Cut 7 passion fruits in half and scoop the pulp and seeds into a blender. Blend for 20 seconds, then pass through a fine-mesh strainer into a small bowl, pushing on the solids with back of a wooden spoon. Measure out 6 tablespoons of this purée and combine with the strawberries, syrup, and lemon juice in a blender as directed above.

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