Blueberry Sorbet

Name: Blueberry Sorbet
Yield: Yield: approximately 5 cups (1 L 200 ml)
Ingredients: 2 pounds 8 ounces (1 kg 135 g) fresh blueberries; 2 cups (480 ml) simple syrup, at room temperature; 1 cup (240 ml) water; Few drops Tartaric Acid Solution or lemon juice; Few drops Tartaric Acid Solution or lemon juice

Preparation info

Yield: approximately
5 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 pounds 8 ounces (1 kg 135 g) fresh blueberries

Dessert
ice cream
Gluten-free
Vegan

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