Blueberry Sorbetto

It’s berry good!

I love sorbets. Starting with wonderful, ripe fruit you can make a great sorbet (or sorbetto, which is the same thing, only with an Italian accent) out of pretty much anything. I’ve made sorbet from blueberries, raspberries, blackberries, cranberries, strawberries, coconuts, mangoes, lychees, rambutan, granny smith apples, fuji apples, asian pears, bartlett pears, pomegranates, gooseberries, pineapples, tangerines, oranges, lemons, limes, passion fruit, guavas, dragonfruit, concord grapes, pinot noir grapes, viognier grapes, watermelons, sprite melons, honeydews, mint leaves, tomatoes, and cucumbers. If you start with a great product and take care when making your base, the end result will be refreshing, delightful on the palate, and redolent of the essential nature of the fruit you start with. Your sorbet will be deeply, profoundly…fruity.

Until you become fluent in sorbet making, start with berries. Right now I’m finding organic blueberries that are wonderful — sweet with a hint of tart, juicy, popping in your mouth. Try this simple recipe, and if you feel up to it, adapt it for other fruit.

You will need an ice cream maker for this recipe. At work I have a fantastic Italian model with a built-in compressor, but at home I have a basic Cuisinart model, which works just fine. I think it was under $40. The only important tip is that you must make sure your sorbet base is very cold prior to putting it in the machine. Read your ice cream maker instructions carefully.

You need this:
8 cups of fresh, super-ripe blueberries, preferably organic
2 cups water, preferably filtered
1 and 1/4 cups granulated sugar

Do this:
Combine berries, water, and sugar in a medium pot. Bring to a boil over high heat and then reduce to medium. Cook berries, stirring occasionally, for about 20 minutes or until berries have mostly popped and turned a dark, rich, purplish color. Strain blueberries through a fine-meshed strainer into another container. I find that a fine-meshed chinois (china cap) is best for this, but a more conventional strainer lined with cheesecloth is a good substitute.

Allow blueberry syrup to come to room temperature on the counter. And then refrigerate to cool completely. You will be left with about 4-5 cups of sweet blueberry syrup. You only need 4 cups for this recipe so you can hold on to any extra. I recommend it over pancakes in the morning!

Freeze 4 cups of the blueberry syrup in your ice cream maker. In about 30 minutes you’ll have amazing sorbetto.

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