I’d never made sorbet, but after attending an event at Thai Fresh where Jam was whipping out all kinds of berry flavored ice creams, I had the urge to drag out my ice cream maker and make Blueberry Ginger Sorbet.
This recipe is adapted from a collection of state fair winners, but during a quick web search, I found it in other places including the New York Times where it’s credited to Molly O’Neil’s “On Blueberry Hill”. There are some minor differences in the directions, though. The main being that the NYT version says to puree the berries with the ginger syrup and then strain. The state fair winning version says to puree the berries with the lemon THEN strain and combine with the cool ginger syrup. I liked this version best because it keeps ginger syrup from being lost in the straining process.
- 1 cup plus 2 tablespoons granulated sugar
- 1 cup plus 2 tablespoons water
- 3 tablespoons grated fresh ginger (bottled type works too)
- 3 pints fresh blueberries, cleaned
- 1/4 cup fresh lemon juice
- Combine the sugar, water and ginger in a medium
- saucepan and bring to a boil. Reduce heat and simmer
- for 5 minutes. Let stand until cool.
- Puree blueberries and lemon juice (I did it in a food processor). Strain into a bowl, leaving behind the blueberry and some skin. Discard.
- Combine the blueberry lemon mixture with the ginger syrup and chill until very cold. Freeze in an ice cream maker following manufacturer’s instructions.
- Makes 4 servings (4 scoops)