Ginger-Blueberry Sorbet Deep purple blueberries combined with fresh ginger make this blueberry sorbet recipe beautiful and zingy. And, as a bonus, the blueberries deliver a punch of antioxidants and are a great source of Vitamin K. 3 cups | Active Time: 10 minutes | Total Time: 4 hours 40 minutes Ingredients 4 cups blueberries (about 1 1/4 pounds), fresh or frozen (see Tips) 3/4 cup water 2 tablespoons lemon juice 1/2 teaspoon minced fresh ginger 1/4 cup sugar Preparation Puree blueberries in a food processor until smooth. Combine water, lemon juice, ginger and water in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions. Nutrition Per 1/2 cup : 90 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 1 g Protein; 2 g Fiber; 2 mg Sodium; 82 mg Potassium Tips & Notes Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving. Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
Posted on: Thu, 01 Aug 2013 18:39:32 +0000
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