Blueberry & Lemon Sorbet Recipe

INGREDIENTS  

• 500 grams blueberries
• 150 millilitres water or blueberry juice
• 2 tablespoons liquid glucose
• 150 grams granulated sugar about 2/3 cups
• Juice of 1/2 lemon

INSTRUCTIONS 

1. In a medium saucepan, mix the blueberries with water, sugar and lemon juice.
2. Bring to a boil and then carry on simmering on medium heat, stirring so that the blueberries won’t burn. After about 15 minutes the blueberries should soften and start to disintegrate.
3. Add the glucose and stir in until dissolved.
4. Remove from the heat and let cool down a bit.
5. Using a hand blender or a mixer, blend the blueberry mixture until it’s pefectly smooth.
6. Taste and add more lemon juice or sugar if needed. If adding sugar, make sure it dissolves properly before continuing to the next step.
7. If you want to get rid of the little blueberry pips, you can put the blueberry syrup mixture through a sieve and using a spoon get as much of the blueberry mixture through as possible.
8. Pour the blueberry syrup into a suitable bowl ( or a container) with a lid and place in a freezer for 30-45 min (initially)
9. When the sides of the blueberry sorbet start to set (freeze) take it from the freezer and using a hand held whisk, whisk the mixture for few minutes. Fluff up and scrape down with a spatula and place in the freezer for the next 30 minutes.
10. Repeat the process 3-4 times. The intervals might get slightly shorter, depending on your freezer.
11. When the whole mixture is nearly set and nice and smooth from the whisking, place it in a freezer suitable container and leave in the freezer until you want to serve it.
12. Warm up slightly before serving and enjoy!