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
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.
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 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.
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 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.
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-BANANA SORBET
Make and share this Blueberry-Banana Sorbet recipe from Food.com.
Provided by Dancer
Categories Frozen Desserts
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in food processor or blender and blend until smooth.
- Place in plastic container and freeze at least 2 hours.
- Take out partially frozen fruit and stir well to break up ice crystals.
- Return to freezer to completely freeze.
- Let fruit sorbet stand 15 minutes at room temperature 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-GINGER SORBET
Steps:
- Combine the sugar, water and ginger in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let stand until cool. Place the blueberries, ginger syrup and lemon juice in a blender and blend until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine. Divide among 4 dishes and serve.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 0 grams, Carbohydrate 90 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 79 grams
BLUEBERRY AND LEMON VERBENA SORBET
Blueberry and lemon verbena sorbet tastes like berry-dotted lemon curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Process the blueberries and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
- Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
COLD BLUEBERRY SOUP WITH ORANGE-HERB SORBET
Steps:
- To make the sorbet, combine 1/2 cup of the orange juice and the honey in a small saucepan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
- Meanwhile, to make the soup, combine the sugar and water in a small saucepan and bring to a boil. Simmer for 2 minutes and let cool. Set aside 1 1/2 cups of the blueberries. Place the remaining blueberries in a blender and puree until smooth. Strain through a fine-mesh sieve. Stir in the sugar syrup and the lemon juice. Refrigerate until cold.
- To serve, combine the blueberry puree and the seltzer and divide among 4 bowls. Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 1 gram, Carbohydrate 87 grams, Fat 1 gram, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 68 grams
BLUEBERRY SAUCE FOR SORBET
Kay Tanberg writes, "We enjoy this refreshing and lovely dessert on warm days at our summer home in Two Harbors, Minnesota."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cornstarch and water until smooth. Stir in blueberries, sugar and lemon juice. Bring to a boil; cook and stir for 1 minute or until thickened. Cool slightly. Transfer mixture to a blender; cover and process until smooth. Strain and discard seeds. Pour sauce into a bowl; cover and refrigerate until chilled., To serve, spoon sauce over scoops of sorbet. Garnish with additional blueberries if desired. Refrigerate leftover sauce.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
BEAUTIFUL BLUEBERRY SORBET
Adapted from the Wild Blueberry Association of North America, this is a simple, yet elegant dessert, or snack, or how about breakfast?! Enjoy! Cooking time is actually freezing time. Canada, New England, Mid Atlantic, South, West, blueberries are everywhere!
Provided by Sharon123
Categories Frozen Desserts
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied. Pour into an 9 by 13 inch baking pan(preferably glass). Cover and freeze until firm around the edges, about 2 hours.
- With a heavy spoon, break the frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted. Spoon into a 9 by 5 inch loaf pan(glass too, if possible); cover and freeze until firm. Serve within a few days. I sometimes freeze in a plastic container. Enjoy!
Nutrition Facts : Calories 102.5, Fat 0.4, Sodium 8.1, Carbohydrate 25.7, Fiber 2.3, Sugar 20.7, Protein 0.9
BLUEBERRY SORBET
Cook's Illustrated. July 1995. Adding vodka helps prevent the sorbet from becoming too hard during the freezing process.
Provided by swissms
Categories Frozen Desserts
Time 2h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree blueberries with cold water until smooth.
- Combine berry puree, sugar, lemon juice, and vodka in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
- Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
- Pour chilled mixture into container of an ice cream machine and churn until frozen.
- Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.).
Nutrition Facts : Calories 255.9, Fat 0.3, Sodium 2.4, Carbohydrate 63.9, Fiber 2.2, Sugar 59.3, Protein 0.7
BLUEBERRY BUTTERMILK SORBET
Categories Fruit Dessert Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Frozen Dessert Summer Kosher
Number Of Ingredients 3
Steps:
- Combine the blueberries, buttermilk, and sugar in a blender. Blend on high speed until the mixture is combined and fairly smooth, 2 to 3 minutes. Strain into a container and refrigerate, covered, for at least 2 hours or up to 1 day (see Kitchen Tips). Freeze in an ice cream maker according to the manufacturer's instructions. Place in a tightly-lidded freezer-safe container and chill 2 hours. Enjoy. Kitchen Tips: If you use frozen blueberries, skip step two and immediately freeze the already cold mixture in the bowl of an ice cream maker. The resulting sorbet is slightly less smooth but skips the initial refrigeration for a much faster process.
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
BLUEBERRY SORBET
Steps:
- 1. In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender. 2. In a blender, puree sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill/.
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