Blueberry Ginger Sorbet

It’s a cooling mouthful of bold blueberries that you want again and again.

If you’re looking for a really fruit forward dessert, it’s hard to beat the simplicity of sorbet. The only thing that might come close is a fruit salad.

This blueberry ginger sorbet recipe is from Serious Eats and there isn’t one thing I would change. It concentrates fresh blueberry flavor by pureeing the blueberries without adding any heat or water. The sugar and salt elevate the fruitiness of the sorbet while ginger and lemon juice brightens the otherwise deep notes of the berries. 

Sometimes I say you can substitute dried ginger for fresh ginger, but I do not recommend it for this recipe. You can sub in a little lemon or lime zest in place of the ginger.

Blueberry Ginger Sorbet Ingredients
2 quarts (8 c) blueberries
¼ c grated fresh ginger
1 ½ c sugar
4 tsp lemon juice
¼ tsp salt

Blueberry Ginger Sorbet Directions
Prep your ice cream maker according to the directions.

Put all of the ingredients in a blender and puree for at least 4 minutes. It will look smooth before that time, but you will waste some of the blueberries if you cut the time short.

Pour the blueberry mixture through a fine mesh strainer into a pitcher or a bowl. Use a spoon or a spatula to press all of the liquid through the strainer. Discard the pulp.

Refrigerate the mixture for at least 8 hours. Freeze a bowl or container for the churned sorbet.

Churn the sorbet according to your ice cream maker’s directions. Immediately put the sorbet into the frozen bowl and freeze for at least 6 hours before serving.

Notes
You can use frozen blueberries because they are almost always cheaper and are just as tasty. Allow them to thaw before pureeing.

You can also use this recipe to make frozen cups. Pour the contents into 10 small cups. Freeze for 3-4 hours and insert a popsicle stick (or spoon) into the center of the cup. Allow to freeze another 10-12 hours or until completely frozen. Remove it from the freezer and after a few minutes the mixture will release from the sides of the cup and you can eat it like a popsicle.

Unchurned sorbert freezes well. Allow it to thaw completely in the refrigerator and then you can churn it when you’re ready.