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How To Make Blueberry Sorbet
Homemade blueberry sorbet
When it comes to quick and easy desserts, nothing beats a fresh fruit sorbet.
And nothing is more perfect on a summer afternoon than a mix of fresh blueberries and ripe bananas.
Frozen together into a homemade sorbet, the result is a perfect scoop in the prettiest shade of pale lavender.
In this recipe, the bananas lend a smooth, creamy texture to the dairy-free dessert.
It's a sweet treat that will sate even the fiercest blueberry fiend you know.
- 1 cup fresh blueberries
- 2 small, ripe bananas
- 1/2 cup water
- 1/4 cup sugar
- 1 tsp lemon juice
- Combine water and sugar. Heat and stir until sugar is dissolved.
- Pour the sugar water into a blender. Add the cup of fresh blueberries, bananas and the dash of lemon juice.
- Blend until the bananas are no longer lumpy. There should still be flecks of intact blueberry "skin."
- Pour the mixture into an ice cream maker and follow the machine's directions.
- With a small gel canister ice cream maker, freezing takes about 20 to 30 minutes, if the canister is well chilled ahead of time.
- Top with fresh blueberries or banana slices. Serve and enjoy.
Notes on the recipe
- Frozen blueberries can be substituted for fresh berries.
- The blended liquid mixture should fill only two cups, but note that the mixture dramatically increases in volume as it freezes (and as the ice cream maker forces air into the mixture.)
- When finished, this recipe makes about a quart of sorbet.
- Eat the sorbet immediately, or freeze in the canister for up to an hour. After much longer than this, the sorbet will harden and become difficult to scoop.
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