Ingredients for Blueberry Sorbet
- Fresh Blueberries
- ¾ cup granulated sugar
- 1 cup water
- Creme De Cassis
- 2 tablespoons lemon juice
- Ginger Ale
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How to Make Blueberry Sorbet
- Combine 2 cups of fresh or frozen blueberries, 1 cup of water, ¾ cup of sugar, and 2 tablespoons of lemon juice in a saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely and the blueberries have softened.
- Remove from heat and let the mixture cool completely.
- Once cooled, carefully transfer the blueberry mixture to a blender and puree until smooth.
- Strain the puree through a fine-mesh sieve to remove any seeds (optional, but recommended for a smoother sorbet).
- Pour the strained puree into a freezer-safe container and freeze for at least 4 hours, or until solid.
- For best results, churn the sorbet every 30-45 minutes during the first 2 hours of freezing to prevent ice crystal formation. If you don't have an ice cream maker, simply freeze and stir every hour.
- Once frozen solid, let the sorbet sit at room temperature for 5-10 minutes before scooping and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
75g
Fat
0g
Carbs
6g
