Blueberry Sorbet for a Summer BBQ

by Dorothy Reinhold on June 30, 2013


Print This Post Print This Post Blueberry Sorbet on Shockingly Delicious

Squeaky clean tasting, light, bracingly fresh and seasonal as can be, this blueberry sorbet might well be the “it” dessert of spring and summer.

These things are indisputable: Dark blue is calm and cooling. Blueberries are good for you. And pure Chilean blueberry juice is among the best quality in the world. Put them all together and you have a sublime sorbet.

I feel more relaxed and healthy just thinking about it.

Blueberry Sorbet on Shockingly DeliciousThis would be perfect for a backyard BBQ or patio party — sweet, in season, and spectacular!

Recipe: Blueberry Sorbet

Summary: Squeaky clean tasting, light, bracingly fresh and seasonal as can be, blueberry sorbet is the “it” dessert of summer, and perfect for a backyard BBQ.

Ingredients

  • 18 ounces fresh blueberries (I used 3  6-ounce containers, which equals 18 ounces)
  • 8-8 ½ ounces pure cold blueberry juice (I used blueberry juice from Chile)
  • 6 tablespoons vanilla sugar
  • 1 tablespoon Crème de Cassis or Chambord (could also use St. Germain or even vodka)
  • 1 tablespoon Meyer lemon juice
  • Sprinkle of salt

Instructions

  1. Wash, dry and puree blueberries using a food processor. I used a mini processor and did the berries in 2 batches. Place puree in a 4-cup measure. Add blueberry juice, sugar, liqueur, lemon juice and a tiny sprinkle of salt. Stir well to combine and dissolve the sugar.
  2. You may either use the mixture to make sorbet immediately, or refrigerate it for a couple of hours. If you begin with a cold mixture, freezing time is faster.
  3. To make now: Pour mixture into ice cream freezer and freeze according to manufacturer’s directions. Mine took about 20 minutes. Your mileage may vary depending on your machine and how cold your mixture is when you begin.
  4. Remove frozen sorbet from machine and either eat immediately, or spoon into containers with tight fitting lids. Freeze for several hours for best scooping results.
  5. Serves 6-8.

Blueberry Sorbet on Shockingly DeliciousQuick notes

Foods from Chile sent the blueberry juice for recipe development. 

Source

Dorothy Reinhold / Shockingly Delicious.

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 8 minutes
Freezing time: 20-30 minutes
Diet type: Vegetarian, vegan
Diet tags: Reduced fat
Number of servings (yield): 6-8
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

Sunday Supper badgeThe #SundaySupper group is throwing a summer BBQ today, offering recipes for all things fit for a summer celebration! Try my Blueberry Sorbet (as part of a red, white and blue dessert perhaps?), or any of the other delicious suggestions below.

Here’s what we’ve cooked up for you today:
Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET and you don’t want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. And check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

Tagged as: #SundaySupper, blueberries, dessert, Foods from Chile, frozen, Meyer lemon juice, sorbet, sugar, vegan, vegetarian

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