Blueberry Sorbet

Preparation info

  • Yield: approximately

    5 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 2 pounds 8 ounces (1 kg 135 g) fresh blueberries
  • 1 cup (240 ml) water
  • 2 cups (480 ml) simple syrup, at room temperature
  • Few drops Tartaric Acid Solution or lemon juice


  1. 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.
  2. 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.
  3. Process in an ice cream freezer following the manufacturer’s instructions. Transfer to a chilled bowl and store, covered, in the freezer.