So it turns out that an ice cream maker is not a requirement for making sorbet at home. It also turns out that not a lot of sugar is needed. Two very great pieces of information for turning one of the top super foods on the planet into a wildly healthy, potentially elegant dessert that’s bursting with flavor.
My first foray into homemade sorbet began with a recipe that seemed to good to be true — and it was. The directions were to blend blueberries, lemon, honey lemon zest and salt together together, freeze for an hour and have at it. I switched out agave nectar for honey and after an hour in the freezer, it was barely holding it’s shape. So I froze it overnight and it turned into a frozen brick — more like a giant ice cube than anything you could ever hope to scoop out into a bowl and serve.
Next step: Google.
When not using an ice cream maker, the trick is to blend it a second time while it’s still frozen, and then refreeze. One recipe called for a little hard liquor, which doesn’t freeze and as such, helps to mitigate against the unmanageable ice chunk. Vodka was recommended for it’s lack of flavor, and even though vodka is not on my list, desperate situations call for desperate measures …
The recipes also all seemed to recommend refreezing in a metal cake pan. So I tried again, and within about 3 hours I was serving up perfect little scoops of blueberry lemon sorbet.
- 3 cups of fresh blueberries
- 1/2 cup water
- 2 Tbsp. agave nectar
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- pinch of salt
- 1 Tbsp. vodka
- Combine all ingredients in a food processor and blend thoroughly. There are those who advocate straining out the skins and the seeds. I prefer to just blend it very well and maintain the character of the fruit.
- Pour into an 8″ x 8″ metal pan and cover tightly with plastic wrap, as well as aluminum foil. Freeze for 2-3 hours.
- Break up or mash up into small chunks. Blend thoroughly again.
- Refreeze for at least another hour and serve.