blueberry sorbet-ish
Ended up with a heap of blueberries the other day. They were fresh and sweet with a hint of tartness.
Perfect for sorbet. Ish. Why ‘ish?’ Because I add a tiny bit of sour cream for an extra silky-smooth texture. But it’s not so much, that it turns the sorbet into a full-blown sherbet. Thus the ‘ish.’
Regardless, whatever you call it, it’s pretty darn tasty.
Ingredients:
5 cups fresh blueberries
6 large basil leaves
zest and juice of 1 lime
1/4 cup sour cream
1/4 cup honey
pinch of salt
1/2 cup simple syrup
1/2 cup water
1/2 cup sugar
bring water and sugar to a boil, whisk until sugar is dissolved, and cool
Directions:
Purée all ingredients together in a vitamix or food processor for about a minute on medium high.
Chill in fridge for 1 - 2 hours.
Add and process using the ice cream maker of your choice. Once done, freeze.
If you don’t have an ice cream maker, you can pour the chilled liquid into a freezer safe container. Place in the freezer and pull out every 30 minutes to stir (breaking up crystals that form), until mixture is mostly frozen. Let freeze overnight.