Friday, August 6, 2010
I was craving a sweet treat recently, but didn't want to indulge in the full fat ice cream I usually make. I opened the freezer to see what I had on hand and saw several bags of frozen fruit: strawberries, cherries, blueberries, and mixed berries. I know, I know, we're in the thick of summer and all of those are summer fruits. But I didn't want to go to the store to pick up fresh fruit, so I stuck with the frozen, which is picked at the height of ripeness anyway, so it makes a fine substitute.
Anyway, I digress. Looking at the big bag of frozen blueberries I decided to go with a blueberry sorbet, and of course, turned to my ice cream bible, The Perfect Scoop. Alas, the tome doesn't include a blueberry sorbet recipe, but it does have a simple blackberry sorbet that I decided to modify, using the ingredients I had on hand. The original recipe calls for fresh lemon juice to help contrast the sweet flavor of the fruit, but I was out of lemons. So I used vodka. Ok, ok, I know what you're saying. Vodka is not acidic like lemon juice, but I was going to use it anyway, since the alcohol content helps keep the sorbet from freezing rock hard.
The only thing I wish I had done differently was cut the sugar down a bit; blueberries are naturlly sweeter than blackberries, so I didn't need to use the same amount of sugar as called for in the original recipe. Oh well, live and learn, right? The final result wasn't TOO sweet, but I think it would be better with a bit more tartness. Which the lemon would have provided. :)
Source: Adapted from The Perfect Scoop
4 cups blueberries
1 cup water
2/3 cup sugar
1 Tablespoon vodka
Combine all ingredients in a blender and blend until smooth.
You can strain the mixture if you want a completely smooth sorbet, but I left mine unstrained.
Freeze in your ice cream maker, following manufacturer's directions.
Transfer to a storage container and store in your freezer.