No-Ice-Cream-Maker Blueberry Sorbet

By • August 9, 2016 3 Comments

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No-Ice-Cream-Maker Blueberry Sorbet


Author Notes: I'm always disappointed when a recipe calls for machinery I don't have. This simple sorbet skips the ice cream maker in favor of a food processor and still results in a smooth, rich dessert. Dara Carroll

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Serves 6

  • 1 cup sugar
  • 1 cup water
  • 10 sprigs lemon thyme (or your favorite herb)
  • 3 cups frozen blueberries
  • fresh berries for serving
  1. Make a simple syrup. Combine the water and sugar in a small saucepan. Bring to a light boil and then simmer 5-10 minutes or until you reach the liquid-but-sticky consistency of maple syrup.
  2. Add the lemon thyme or the herb of your choice and let steep for at least 30 minutes, up to several days. The syrup can be stored in the fridge for up to one week and still taste fresh.
  3. About one hour before you are ready to serve, it's time to throw everything together. Process the frozen blueberries (straight from the freezer, do not defrost) and 1/2 cup of the simple syrup in a food processor together. Continue to add simple syrup to your taste. Process until the mixture is similar to a thick smoothie or milkshake.
  4. Stick the sorbet in the freezer for 30 minutes - 1 hour (depending on how fast your freezer warms up). It should emerge firm but not icy. If your freezer is very cold you might need to stir once for even cooling.
  5. Serve with a pile of berries on top, your favorite ice cream, or anything you desire.

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