Blueberry Pie Sorbet

A long time ago I posted a recipe for blueberry compote. I have since adjusted that recipe a bit and used a blueberry syrup from that compote to make blueberry pie sorbet – the lemon and the fresh nutmeg make it taste like filling from blueberry pie. If you prefer your sorbet more tart than sweet, increase the amount of lemon juice and decrease the blueberry syrup accordingly.

Make sure that the bowl of your 1 quart ice cream maker has been in the freezer for at least 24 hours, and make the simple syrup explained below and chill that in the fridge.

You will need:

• 2 cups of cold simple syrup. It’s easy to make: In a medium saucepan mix 2 cups granulated sugar with two cups of water and bring to a boil over medium high heat. Reduce heat to low and simmer without stirring until the sugar is completely dissolved, about 5 minutes. Let cool to room temperature and then chill until ready to use.
• 8 cups fresh blueberries
• 1 cup water
• 1 cup sugar (or to taste, depending on how sweet the berries are)
• 1/4 cup fresh lemon juice
• 1 teaspoon freshly ground nutmeg (must be fresh, or omit it)

In a large saucepan combine the berries, sugar, lemon juice and nutmeg. Bring to a boil for 3-4 minutes and then reduce to a simmer. Keep them on simmer until the berries fall apart and the juice thickens. Taste it to be sure that it is as sweet as you like it and thick enough to coat the back of a spoon (and your tongue, since you’re tasting). It should not be watery at all. Let it cool to warm or room temperature.

Once the berries are cool, place a sieve over a large measuring cup/bowl and fill the sieve 3/4 full and let the syrup drip through. It’s okay to stir the berries to speed up the process. Keep adding the berry mixture to the sieve when it gets too thick, and stop when you have 1 1/2 cups of syrup. (If you don’t have quite enough syrup you can add enough lemon juice to bring it up to 1 1/2 cups.) Combine the syrup with the 2 cups of cold simple syrup and pour the mixture into your 1 quart ice cream maker and mix until thickened, about 30 minutes. Remove to a 1 quart container, top with plastic wrap and freeze for at least 4 hours before serving.

Makes  quart.

Advertisement

Fresh Blueberry Compote

This recipe could not be simpler, so long as it’s not too hot to let it simmer on the stove. Warm or cold, use it atop French vanilla ice cream or lemon yogurt. I think lemon and nutmeg bring out the best in blueberries but if you want to make it straight blueberry because you will use that to complement other flavors (like peach ice cream or raspberry sorbet) just add more water and a bit more sugar. Note that these amounts are not precise because blueberries come both sweet and tart, cultivated and large, wild and small, and can render a lot or a little juice. Keep stirring and tasting and make it right for you.

• 8 cups fresh blueberries
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 1/4 teaspoon fresh ground nutmeg (must be fresh)
• 1/3 cup water
• the zest of 1 lemon

Combine all ingredients in a large saucepan and bring to a boil, then turn down to simmer for at least 30 minutes or until the berries have released most of their juice. I let it cook down until it is fairly thick but still has enough liquid to strain some off to make sorbet (recipe to follow). Adjust the flavors and let cool completely in the pan before refrigerating.

Keeps in the fridge for up to 2 weeks.