Monday, July 12, 2010

Too Hot To Bake: Blueberry Sorbet

I know, another sorbet recipe? Well, look, it's hot out and the berries are on sale so I want you all to have as many useful recipes at your disposal as you might need. And this one disappears in our house about as soon as I make it.

You'll notice this one is quite a bit different than the blackberry sorbet recipe I gave you last week. For starters, it has an eye white. Have no fear, you will not be giving raw egg whites to your family. The white gets cooked with hot syrup so just follow the instructions and nobody gets hurt.

In a saucepan, heat together 1 1/2 cups of sugar with 2 cups of water and 1 cup of blueberries. Stir this until the sugar is dissolved and the mixtures starts to bubble and spit--you want the blueberries to pop open so they release all their yummy goodness.

In a mixing bowl, with a whisk attachment, whisk an egg white until it turns white, like meringue. To this, gently pour the hot sugar mixture--don't rush it or you might burn your forehead (huh? like I did that or something....)

Whisk at low speed, and add 1/2 cup of lime juice. The egg white won't disappear or anything, it kind of sits on the top of all the liquid. Don't worry about that. It will get blended in in the ice cream machine.

Pour the mixture into a bowl and cover with plastic wrap. Let it cool (probably over night).

When cooled completely, pour this mixture into your machine and process according to your instructions.
Freeze to harden before serving.

If you don't like lime and blueberries together then we aren't friends 
try it with lemon juice instead...ooh ooh! or maybe some orange juice or crandberry mmmmmmm!

1 comment:

Anonymous said...

Yeah!!!!! Now I can do this, and I DO love lime with anything....especially bloody marys, but blueberries will tast great!