In Season: Blueberries
Posted at 5:00 AM Jul 02, 2009
By Kathleen Willcox
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That's where sorbet comes in - and no, I don't have an ice cream maker. Though, if you do, it certainly makes the process of assembling it faster, if slightly less fun.
Sweat It Out Blueberry Sorbet
Serves 4
Ingredients:
1 quart of blueberries (they can be a bit sad and overripe - this recipe is perfect for bruised rejects bound for the compost pile)
1 cup ice-cold water
¼ cup sugar
1 TBSP lemon juice (optional)
Directions:
• Heat blueberries and water in heavy saucepan over medium-to-low heat. As soon as it starts to simmer, mash the mixture to a uniform pulp with the back of a wooden spoon and continue cooking and stirring the fruit (don't let it burn!) until it's as soft as baby food.
• Get out a bowl, a colander and some cheesecloth. Line the colander with the cheesecloth and place it over the bowl. Dump the mixture into the lined colander and allow it to cool to room temp. Put it in the fridge to drain overnight.
• Add the sugar and lemon juice to the drained blueberry juice (if you like a sorbet with a bit of chew, feel free to add a tablespoon or two of the pulp back into the juice and stir.)
• Freeze in an ice cream maker for immediate enjoyment, or ...
• Pour the liquid into a shallow saucepan and put it in the freezer, taking it out every once in a while to give it a good stir. As soon as it become slushy, throw it in a blender and give it a whirl.
• Serve immediately and enjoy!
