Here in Norway you can find unlimited amount of free blueberries, raspberries, blackberries, cloudberries and lingonberries. If you have the time and will, you can pick them in their seasons. Blueberries are my favorites: they are tasty, healthy and full of vitamin C, vitamin D and one of the top fruits that have antioxidants. A true superfood and in our case here, completely free. It takes just a few hours to pick a bucket full of them.
But what to do with them? You can make jam, bake cakes, make delicious blueberry muffins for example. I choose to make a lot of blueberry sorbet, stuff it in my freezer. This recipe is easypeasy.
If you pick blueberries in the wild, it makes sense to me to pasteurize it. Many animals love blueberries as well for example:
- moose
- deer
- chipmunks
- mice
- squirrels
- bluebirds
- robins
- mockingbirds
The list is endless. Even wolves and bears have a go at them. And of course they can carry diseases, germs and all kinds of things we don’t want to eat. I find moose dropping regularly in the forests.
That’s why this recipe has a pasteurization phase in it. Which is great because it also affects the optional stabilizer. A stabilizer is not really needed for blueberry sorbet as they contain a high amount of pectin naturally. So it is not in the recipe. But if you are going to use this with other forest fruits that do not have high pectin, it is a good idea to use some stabilizer. See my recipe for this and use 1.5 grams per 1000grams of sorbet mixture.
This sorbet recipe works basically with all the forest fruits. So you can use the same recipe with lots of different fruits. Also, the sugar content is quite flexible as well, feel free to adjust it to you liking.
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Blueberry Sorbet
- Total Time: 20 minutes
- Yield: 1000g 1x
- Diet: Low Fat
Description
This sorbet recipe is very basic, but so good. I use normal white sugar usually for this but feel free to replace it with something more natural like brown sugar, maple syrup or for example honey.
If you do, think of what it does with the taste. White sugar just brings extra sweetness if that’s what you want. A lot of natural sweeteners will bring an extra dimension to the flavor of the sorbet thus obfuscating the taste with something else.
Ingredients
- 735g blueberries
- 250g sugar (or for example honey, maple syrup, apple/pear molasses)
- 15g lemon juice
Instructions
- Wash the blueberries with running water.
- Put all ingredients in a pot
- Heat it till just over 80 Celsius (175 Fahrenheit).Â
- Keep it over 80 Celsius (175 Fahrenheit) for at least 30 seconds while stirring the mixture well (I use a whisk).
- Take the pot of the stove.
- Pour the mixture in a blender and blend it till you have a nice consistencyÂ
- Put the pot with the sorbet mixture in a large bowl of ice water in order to cool the mixture as quickly as possible. Refresh the ice water when it feels warm.
- Put the mixture in the fridge and let it cool completely down.
- Take it out of the fridge and put it in the ice cream machine.
- Churn it in your ice cream machine
- Serve straight from the machine or store in the freezer.
- Bon appétit
Notes
For a little bit of extra you can add a little sweet chili powder or black pepper. Just a hint will do as this will enhance the flavor
Adding some vanilla will also work as a flavor enhancer. But not really needed as the blueberry taste is just awesome. Sometimes sticking to nature is the best.
- Prep Time: 10
- Cook Time: 10
- Category: Gelato
- Method: Mix and cood
- Cuisine: Italian
