Blueberry Ginger Sorbet: A Refreshing Twist on a Summer Classic
Summer is in full swing, and there’s no better way to cool down than with a scoop of homemade sorbet. This Blueberry Ginger Sorbet recipe combines the sweet, lush flavors of blueberries with a zesty hint of ginger, creating a refreshing treat that’s perfect for any hot day.
Ingredients:
- 4 cups (20 ounces) fresh or frozen blueberries
- 1/2 cup plus 1 tablespoon granulated sugar (adjust to 3/4 or 1 cup if desired for extra sweetness)
- 1/2 cup filtered or spring water
- 3 tablespoons lemon juice
- 2 teaspoons (about 5g) finely grated ginger
- Pinch of salt
- 1/8 teaspoon guar gum
Directions:
- Prepare the Berry Mixture: In a saucepan over medium heat, combine the blueberries, 1/2 cup sugar, water, lemon juice, ginger, and a pinch of salt. Simmer for about 10 minutes, or until the berries are softened and beginning to burst.
- Blend: Carefully transfer the hot berry mixture to a blender. Blend until smooth. For an even smoother consistency, strain the mixture through a fine mesh sieve to remove any skin and seeds.
- Incorporate Guar Gum: Mix the guar gum with the remaining tablespoon of sugar. Add this to the blended blueberry mixture and purée until fully incorporated.
- Chill: Transfer the sorbet base to a heat-safe container and cover tightly. Refrigerate until completely chilled, ideally for 3-4 hours or overnight.
- Churn: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze: Transfer the churned sorbet into a freezer-safe container. To prevent freezer burn, press a sheet of plastic wrap or parchment paper directly onto the surface of the sorbet. Freeze overnight until firm.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus chilling and freezing time)
Calories: 120 kcal per serving
Servings: 8
Whether you’re hosting a summer party or simply looking for a delightful way to end your day, this Blueberry Ginger Sorbet is sure to impress. The vibrant flavors and simple preparation make it a must-try recipe for any sorbet lover. Enjoy a scoop on its own, or pair it with fresh fruit or a sprig of mint for an extra special touch. Happy summer!
Blueberry Ginger Sorbet
- Total Time: 25 minutes
- Yield: 8 1x
Description
Indulge in the refreshing flavors of Blueberry Ginger Sorbet, a delightful treat perfect for hot summer days. The vibrant blueberries paired with the zing of fresh ginger create a harmonious blend of sweet and spicy, making each spoonful a burst of invigorating taste.
This sorbet is not only a feast for the taste buds but also a visual delight. Its deep purple hue and smooth texture are sure to impress at any gathering. Plus, it’s vegan, gluten-free, and dairy-free, making it an inclusive dessert option for everyone to enjoy. Perfect for cooling down after a day in the sun or as a light, palate-cleansing finale to a meal, this Blueberry Ginger Sorbet is a must-try.
Ingredients
4 cups (20 ounces) fresh or frozen blueberries
1/2 cup plus 1 tablespoon granulated sugar (can increase to 3/4 or 1 cup if desired)
1/2 cup filtered or spring water
3 tablespoons lemon juice
2 teaspoons (about 5g) finely grated ginger
Pinch salt
1/8 teaspoon guar gum
Instructions
Combine blueberries, 1/2 cup of sugar, water, lemon juice, ginger, and salt in a saucepan over medium heat. Simmer for 10 minutes or until berries are softened and starting to burst.
Remove from heat and transfer to a blender (use caution when blending hot liquids; feel free to work in batches or let the mixture cool slightly before blending).
Blend blueberry mixture until smooth. For a smoother final product, strain it through a fine mesh sieve to remove any tiny bits of skin and seeds.
Whisk guar gum with 1 tablespoon sugar, then add to blender and puree until incorporated.
Transfer sorbet base to a heat-safe container or 4-cup glass measuring cup. Cover tightly and refrigerate until completely chilled, at least 3-4 hours or ideally overnight.
Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container. Cover, pressing down plastic wrap or parchment paper onto the sorbet surface to prevent freezer burn, and freeze overnight until firm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120 Kcal