Summer Sorbet, All the Way!


When the afternoons turn sticky and sweaty, the mind tends to drift off to the land of sorbet.
So what would be better than making your own?

I just love the vibrancy of this Blueberry Sorbet and I bet it tastes just as amazing!


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)


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. Store, tightly covered, in the freezer.

Variation: Blueberry-pomegranate sorbet:
Replace 1/4 cup of the water with pure pomegranate juice (I recommend either Pom Wonderful or Knudsen’s 100% Pomegranate Juice).


One thought on “Summer Sorbet, All the Way!

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