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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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After doing a thorough search for the perfect blueberry sorbet recipe, I discovered this one by Emeril Lagasse. Simple and perfect. I hope you enjoy it! (**Cooking time is approximate cooling and freezing time) Ingredients:
2 pints fresh blueberries |
2 1/2 cups sugar |
1 1/4 cups cold water |
2 lemons (freshly squeezed juice) |
Directions:
1. Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
2. Cool completely.
3. Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
4. Puree until smooth.
5. Transfer puree to ice cream maker freeze according to manufacturer's instructions.
6. Put into freezable container and place in freezer until firm.
7. Makes 1 quart.
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