It’s blueberry season in Michigan! Time to head to the U-pick farm. We went a little crazy and picked ourselves 27 pounds of blueberries. Don’t get me wrong, I love to eat them straight up, but that can get a little boring after a while! So I froze about half of our stash and then started to get a little creative with the rest. I have a few different recipes in the works, but I posted a preview of my top 3 on my personal Facebook wall and this sorbet recipe seemed to garner the most interest. Without further ado, here it is:
Blueberry Lemon Ginger Sorbet
- 4 cups fresh blueberries
- Zest of one lemon
- 2 Tablespoons of freshly squeezed lemon juice
- 1 Tablespoon freshly grated ginger (make sure to include any ginger juice that may be left on your cutting board)*
- 2 Tablespoons of raw, local honey
What to do:
You will need an ice cream maker for this recipe. If you have a machine that requires you to freeze the canister, place it in the freezer the night before you want to make the sorbet.
Place all of your ingredients in a food processor or a high powered blender and combine until really well mixed and there are only tiny pieces of blueberry skins floating around.
This step is optional, but recommended if you want a smoother sorbet. Place a fine mesh strainer over a large bowl and pour your blueberry mixture into the strainer. Using a spoon or rubber scrapper, push the mixture through into the bowl, straining out the skins and seeds. Note that because the seeds are so small, some will pass through – no worries, the sorbet will still be smooth and delicious!
Place the bowl of strained puree into the fridge for a few hours to chill and then transfer it to the ice cream maker. Follow the instructions that come with your machine. Once the sorbet is frozen, feel free to eat right away or place it in the freezer for a few hours to firm up further.
Note that if left in the freezer for more then a couple of hours, the sorbet will get very hard and will need to be left out for 15 minutes or so to make it scoopable again!
* Note that the ginger in this recipe leaves a bit of a gingery, spicy taste in your mouth. I happen to love this, but if you are not a big fan of ginger or would prefer a milder flavor, you can decrease or eliminate this ingredient.Standard FTC Disclosure: This post may contain links to products that will earn me a small commission. The price is the same to you, but purchasing through these links will help to support this blog. Know that I will never recommend a product that I have not personally used and liked. This is so good... is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.