Blueberry-ginger sorbet

3
3
3
SmartPoints® value per serving
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
8
Difficulty
Easy
This homemade sorbet is bursting with complex flavor. It's elegant enough to serve in little cups as a palate-cleanser between courses at your next swanky dinner party, but also easy enough to make for a weeknight dessert. Just whip up the sorbet base in the morning and keep it in the fridge so that you can churn it in the ice cream maker in the afternoon before placing in the freezer. It will be the perfect consistency when dinner is ready for its sweet finale. Buy a big piece of fresh ginger root. It freezes well. You can peel and cut it into thin slices, then store the slices in a sealed freezer bag, or you can freeze the whole peeled root and cut off slices of the still-frozen ginger when needed.

Ingredients

Water

2 cup(s)

Packed brown sugar

½ cup(s)

Lemon zest

1 tsp, 2 (3-inch-long) strips, removed with a vegetable peeler

Ginger root

2 Tbsp, fresh, peeled and minced

Table salt

tsp

Fresh lemon juice

2 Tbsp

Fresh blueberries

3 cup(s), fresh or frozen

Crystallized ginger

piece(s), (optional)

Instructions

  1. To make the sugar syrup, combine the water, brown sugar, lemon zest, fresh ginger, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 5 minutes. Remove the saucepan from the heat and let stand 5 minutes. Pour the syrup through a fine-mesh sieve set over a large bowl; stir in the lemon juice.
  2. Put the blueberries and 1 cup of the sugar syrup in a blender or food processor and puree. Stir into the sugar syrup in the bowl. Pour the blueberry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cover the blueberry mixture and refrigerate until thoroughly chilled, about 2 hours.
  3. Transfer the blueberry mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. Serve topped with crystallized ginger (if using). This sorbet is best served the day it’s made. Yields 2/3 cup per serving.