May 23, 2011

Blueberry Sorbet

I bought the ice cream maker attachment for my KitchenAid mixer last year and never got around to taking it out of the box.

Well, this past weekend, my good friend, Molly, was in town and she said it's got to get out of the box and into the freezer!

Blueberries were on sale at the grocery store, and we had bought a couple pints, so we thought, why not make blueberry sorbet? We used the Cooks Illustrated recipe, which was super easy and created the most delicious sorbet. Fresh blueberry taste with a hint of lemon. BlB readers, be prepared for more ice cream, sorbet and gelato this summer!


Blueberry Sorbet

Cooks Illustrated, Published July 1, 1995 

Serves 4


  • 2 ½ cups fresh blueberries pureed with 1/2 cup cold water until smooth
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice from 1 large lemon
  • 1 tablespoon vodka


1.      Combine berry puree, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.
2.      Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)
3.      Pour chilled mixture into container of an ice cream machine and churn until frozen.
4.      Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

1 comment:

  1. I was lucky enough to get to try this delicious concoction. So good! I am ready to be a taster of the next flavor.