Illustration by Felix Doolittle
I still remember my first sorbet experience in Paris many years ago – it was a revelation of flavor. Thankfully, our son shares that sentiment. So, when we were invited to a friend’s farm a little over an hour away, we knew what the happy outcome would be – nothing less than the best blueberry sorbet in the world! The small orchard of 50+ blueberry bushes were laden with billions of blueberries. We were in blueberry nirvana. Here’s what blueberry nirvana looks like:
We picked an enormous quantity of blueberries practically from just two bushes!!(Thank you Suzanne and Andy!) As we headed to the car with that heavy sweet load, we were delighted by this wildflower field. The flowers just seem like they’re floating, don’t they?!
Great sorbet is like eating an explosion of intensity of a particular fruit. A great sorbet mimics the original picking experience itself and the headiness of each fruit – they’re both truly an epiphany. I know. I just finished the last scoop of the quart, and I am floating in nirvana now!
Best ever Blueberry Sorbet
Our family LOVES this recipe! It contains 8 CUPS of blueberries. That’s 8 CUPS of blueberry-ness! I made Suzanne and Andy a batch as a thank you for inviting us to pick their blueberries, and these were her words she wrote me after trying it:
I found the original recipe on AboutFood.com, but I’ve added some notes so that you get it right and awesome — the first time around.
About the alcohol: don’t think it’s the-more-the-merrier here because your sorbet won’t freeze. Adding alcohol to a sorbet reduces the size of the ice crystals which produces a finer and smoother tasting sorbet.
- 8 cups fresh blueberries
- 1/2 cup water
- 1 tablespoon lemon juice
- 2/3 cup granulated sugar – – Taste your berries before deciding how much sugar to add. If they’re sweet, reduce the sugar. We used less than 1/2 a cup.
- 1 tablespoon vodka
Blend the blueberries, water, and lemon juice on high until the mixture is smooth. Transfer the berries and juice to a large saucepan, and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. Discard the berry solids, and add the vodka to the remainder.
Allow the mixture to cool in the refrigerator until very cold or overnight. This is a key to a successful sorbet: your “mix” must be very cold.
Then freeze it in an ice cream maker according to the manufacturer’s instructions. Don’t leave your sorbet in the ice cream unit when it’s done. Eat some of course, because this is when it is at it’s absolute yummiest, and then transfer what’s left to another container. See container ideas below. If your sorbet is hard when you remove it from the freezer, let it stand for several minutes at room temperature, and use a fork to scrape the sorbet like a granita.
Makes 8 servings, but who’s to say!
Would you like to order these labels with the bear? Go to our Oval Kitchen Labels and order ANY of the illustrations. Continue personalizing the labels, and on the last page of checkout, write in the Customer Notes that you’d like to do an image swap for the “Blueberry Hill” illustration.
Many people were also interested in the paper quart ice cream container especially if you plan on gifting a pint or quart of your creation. I got mine from a local ice cream store, but you can also get them on Amazon.
What’s your favorite sorbet to make?