Blueberry Sherbet

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

April 1, 2023

Blueberry sherbet isn’t terribly popular, especially in commercial markets … but it should be! Luckily, it’s a breeze to make yourself, and takes only moments to throw together.

YIELD: 1 QUART

INGREDIENTS

2½ cups fresh blueberries
Juice of 1 lemon
1 cup sugar
1 cup water
⅓ cup heavy cream

PREPARATION

Rinse the blueberries, but do not dry. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
Place the remaining sugar and the water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
Place the blueberry mixture in a food processor, and purée until smooth. Press through a strainer. Stir into the sugar syrup.
In a separate bowl, whip the cream to stiff peaks, then fold into the blueberry mixture.
Add to ice cream maker and follow manufacturer’s instructions for freezing.

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