ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry Sorbet

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Makes about 5 cups (serving size: 1/2 cup)
This bright-tasting sorbet gains an exquisite aroma from a small amount of lavender. Prep and Cook Time: 1 hour, plus at least 1 1/2 hours of chilling and freezing time.

Ingredients

  • 3/4 cup sugar
  • 1/4 teaspoon dried culinary lavender (optional)
  • 1/4 teaspoon salt
  • 3 pints fresh or frozen blueberries (6 cups)
  • 3 tablespoons fresh lemon juice

Nutrition Information

  • calories 108
  • caloriesfromfat 3 %
  • protein 0.6 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 28 g
  • fiber 2 g
  • sodium 64 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.

  2. In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.

  3. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.

  4. Note: Nutritional analysis is per serving.