Blueberry Sorbet
Preparation info
Yield: approximately
5 cups
Difficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
Ingredients
2 pounds 8 ounces 1 kg 135 g 1 cup 240 ml 2 cups 480 ml - Few drops Tartaric Acid Solution or lemon juice
Method
- Place the blueberries and water in a saucepan and cook over medium heat for about 10 minutes or until the blueberries pop open and begin to fall apart. Strain, pressing firmly on the contents of the strainer; discard the pulp.
- Add enough simple syrup to the blueberry juice to bring the mixture to between 16° and 20° Baumé. Add the tartaric acid or lemon juice.
- Process in an ice cream freezer following the manufacturer’s instructions. Transfer to a chilled bowl and store, covered, in the freezer.