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Blueberry Sorbet


Blueberry Sorbet

Blueberry Sorbet

Fiona Haynes
Sorbet is a refreshing, low calorie, virtually fat free summertime treat. Blueberries make for a gorgeous, intensely purple sorbet. If, like me, you don't have an ice cream maker, the second stint in the blender or food processor improves the texture of the sorbet, to make it smoother. If you do have an ice cream maker, simply place the chilled syrup and pureed blueberries into the can and follow the manufacturer's instructions.


  • 2/3 cup water
  • 2/3 cup sugar
  • 2 lbs/1 quart fresh blueberries
  • 2 tbsp lemon juice


Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.

Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it for an hou in the refrigerator.

While the syrup is cooling, place blueberries in a food processor or blender (you may need to do this in two batches). Blend blueberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.

Refrigerate puree until syrup has chilled – about 1 hour.

Combine chilled syrup and blueberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return blueberry puree mixture to metal pan, cover and freeze for 3-4 more hours. Remove from freezer about 10-15 minutes before serving.

Serves 8

Per Serving: Calories 112, Calories from Fat 2, Total Fat 0.3g, (Sat 0g), Cholesterol 0g, Sodium 4mg, Carbohydrate 27.1, Fiber 2g, Protein 0.5g

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