This is the time of year I start thinking about Maine. The weather here in Florida starts heating up and my compass seems to only point north.
I was lucky enough to get my hands on some IQF (Individual Quick Frozen) wild blueberries recently so I decided to turn them into a frozen treat to keep me cool until we head back to Moosehead Lake.
I was so happy with the results, I just had to share the recipe. To my tastebuds, this is what summer in Maine is all about. Wild blueberries, fresh lemonade and home churned frozen goodness all in one glorious bite! Don’t worry if you can’t find wild blueberries, regular blueberries will do just fine. Or feel free to substitute blackberries, raspberries, strawberries or a mix of whatever fruit you have available. Half the fun of making sorbet is trying new flavors!
Best of all, sorbet is naturally gluten free and completely vegan!
Wild Blueberry and Lemon Sorbet
2 pints blueberries, divided
1/4 cup orange juice
3 Tbsp sugar
1/2 cup sugar
1/2 cup water
Zest of 1 lemon
Juice of 2 lemons (1/2 cup)
1/4 cup corn syrup
Combine 1 pint blueberries with 1/4 cup orange juice and 3 Tbsp sugar in a medium saucepan. Reserve the other pint in the freezer.
Bring to a simmer and cook over medium low heat until blueberries break down and release their juices, 25-30 minutes.
While blueberries are cooking, combine 1/2 cup of sugar and 1/2 cup of water. Stir until sugar dissolves completely.
Zest a lemon into a medium bowl and add lemon juice.
Add simple syrup and corn syrup and whisk until combined.
When berries are done, remove from heat and add remaining blueberries. Stir briefly.
Combine blueberry mixture and lemon mixture in a blender or food processor and puree until smooth.
Make sure puree is cool to the touch and process in an ice cream maker according to the manufacturer’s suggestions.
It took about 30 minutes in my 1.5 quart counter top model.
When mixture has thickened, transfer into an air tight container and freeze at least two hours before scooping.
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