We have been so lucky to have a summer filled with camping, festivals and friends. The food star of the season has been the frozen treats made with our new ice cream ball. The semi-cold drinks and the water-logged cheese at the bottom of the cooler are almost bearable when you know you are going to have homemade sorbet (or ice cream, or frosé, or…)! I don’t have an ice cream maker, so I even use the ball at home: I just put it in the washing machine on the slowest drain and spin cycle with several towels to cushion it. I’ve been cautious of being gentle with the ball because the first one we got was cracked on delivery, so I know they are not indestructible.
A quick note on sugar: you might be tempted to make this recipe sugar free and just let the natural sugar from the fruit shine. However, sugar serves a dual purpose when making ice cream and sorbet. Not only does it sweeten the mix, it also affects the texture. Too little and your sorbet will be full of ice crystals and not creamy and smooth; too much and the mixture won’t freeze and it will just stay a syrupy mess. I made this recipe several times to find the lowest sugar amount that still turns into creamy sorbet.
Blueberry Lemon Lavender Sorbet
- 1 lbs blueberries
- 3 oz organic sugar
- 4 oz water
- 1 tbsp lavender flowers destemmed
- 1 tbsp lemon zest
combine sugar, water and lavender and bring to a gentle boil until all the sugar has been dissolved
heat the blueberries until soft and juice is just beginning to simmer
combine lavender simple syrup and with blueberries
use an immersion blender to blend until there are no whole berries left
Pour through a fine mesh strainer and cool
Follow instructions for your individual ice cream maker.