The recipe is wonderful! Given to me by my brother-in-law (who is a fabulous cook), he recommended using only wild blueberries and ³⁄₈ cup of Spenda and ³⁄₈ cup of sugar. I made it with ¾ cup sugar, and though I am a purist and don't usually like the taste of low-calories sweeteners, I found his suggestion to be much better. Straining the blueberries through a chinois (my new favorite tool) is a must. I can't wait to make another batch!
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 108
- Calories from fat: 3%
- Protein: 0.6g
- Fat: 0.3g
- Saturated fat: 0.0g
- Carbohydrate: 28g
- Fiber: 2g
- Sodium: 64mg
- Cholesterol: 0.0mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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Blueberry Sorbet Recipe at a Glance
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