Blueberry Sauce For Sorbet Recipes

SIMPLY BLUEBERRY SORBET

Steps:

• In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
• In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
• Variation: Blueberry-pomegranate sorbet:
• Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY SORBET

Steps:

• Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
• Cool completely.
• Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
• Puree until smooth.
• Transfer puree to ice cream maker freeze according to manufacturer's instructions.
• Put into freezable container and place in freezer until firm.
• Makes 1 quart.

BLUEBERRY SORBET

Steps:

• Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor and process until pureed.
• Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

GLUTEN-FREE LEMON SORBET WITH BLUEBERRY SAUCE

Steps:

• In 1-quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
• In small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool about 30 minutes until slightly warm, or cool completely.
• Scoop sorbet into individual dessert dishes. Top each serving with blueberry sauce. Serve immediately.