Blueberry Ginger Sorbet
A silky blueberry sorbet with ginger heat and a bright lemon edge, made for a simple scoop that tastes bold and clean.
Prep 15 min · Total 5 hr 40 min · Makes about 1 quart (8 servings)
Ingredients
- 4 cups blueberries, washed
- 2 tablespoons minced ginger
- 3/4 cup sugar
- 2 teaspoons lemon juice, to taste
- 1/4 teaspoon kosher salt, to taste
Directions
- Put the blueberries and ginger into a blender or food processor, and run the machine until the mixture is completely smooth. Starting with 4 cups whole blueberries should leave you with 3 cups of purée.
- Pour in the sugar, then blend for 30 seconds.
- Add the lemon and salt, blend again just to mix them through, then taste and adjust.
- Pass the purée through a strainer, move it into the refrigerator, and chill for 2 to 3 hours, until it is very cold.
- Churn the sorbet base in an ice cream maker, using the directions for your machine.
- Move the sorbet to the freezer to firm up for 2 to 3 hours before serving.