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).