posted on Jun, 29 2008 @ 10:33 AM
I meant to post this long before now, but I lost the magazine that I saw the blueberry recipes in... Sunset Magazine June, 2008. Well, I didn't find
all of the recipes attractive but I did think that the Blueberry Sorbet sounded most excellent. I may even try that myself this summer.
Pre/cook time 1 hr. + 1 1/2 hrs. chill/freeze time
Makes about 5 cups.
3/4 C. Sugar
1/4 tsp. dried cullinary lavender (I'd use a sprig of fresh for the flavor infusion)
1/4 tsp. salt
3 pints fresh or frozen blueberries (6 Cups.)
3 tbsp fresh lemon juice
1.) In a sauce pan, bring sugar, 1 C. water and lavender to a boil, add salt and simmer 2 mins. Transfer simple syrup to a metal bowl to let cool,
then strain & discard lavender.
2.) In blender, peree simple syrup, blueberries and lemon juice. Strain and discard seeds and skins. (I don't think I'd worry about that part
it's been puree'd, but that's just me, otherwise strain through cheese cloth)
Cover & chill at least 30 minutes, or overnight?
3.) Freeze in and ice cream maker, transfer to a container to harden & keep frozen until ready to serve.