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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

TheQuaintGypsy's Review

TheQuaintGypsy
August 01, 2014
N/A

JodyonCapeCod's Review

ChrisBuley
July 12, 2012
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!

ChrisBuley's Review

JodyonCapeCod
June 18, 2010
Absolutely delicious. We picked 5 lbs of blueberries last weekend and this was the perfect way to use them. The taste was spot on. Not too sweet. Will make this regularly.