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Sunday, July 18, 2010

Blueberry Sorbet

I have a bad habit of buying more fruit than I eat; it can be a real waste of money.  Luckily I'm also pretty frugal and I use my freezer to no end.  Just before any fruit goes bad, I clean it and throw it in the freezer.  This becomes the base to many sauces, gravies, pies and sorbets!

It's 90-something outside, the humidity is dripping off me and I need something frozen but feeling like the dairy in ice cream is too thick and will weigh me down today.

So I'm making a quick and easy blueberry sorbet. It's as simple as freezing fruit and blending it together with a bit of sugar. No ice cream maker needed, a Cuisinart or even a blender, will work great!  The addition of lemon and almond flavoring gives a reminiscent flavor of a blueberry pie... frozen.

Next time you're in a pool of heat and need a refreshing treat - pull that fruit out of the freezer and cool yourself off with this fat and happy sorbet! Do I even need to mention the great nutrients you will be getting from the fruit...?

Tips and Techniques:  When you freeze fruit, wash it and cut off any bad spots first.  Place the fruit in a heavy freezer zip lock bag and lay the bag flat in the freezer so the fruit doesn't freeze in one solid clump.  This will allow for ease in using and measuring.   

Blueberry Sorbet

2 cups frozen blueberries
1/2 cup simple syrup
1 tbls lemon zest
1 tbls lemon juice
1/2 tsp almond extract (optional)

Make the simple syrup by heating 1 cup water and 1 cup sugar over medium heat until the sugar is dissolved. Cool.  Add all ingredients into the Cuisinart (or blender) and blend on high until the blueberries are all chopped up and have formed the sorbet.  Taste, if you like things sweet, you may want slightly more simple syrup.  Use immediately or store in the freezer until ready to use.

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