Blueberry and Ginger Sorbet
Inspired by techniques from Serious Eats.
Bright blueberries with a warm kick of fresh ginger, steeped in the syrup and strained out so the sorbet stays perfectly smooth.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- small saucepan
- blender
- fine sieve
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 158 kcal |
| Protein | 0.8 g |
| Carbohydrate | 40.5 g |
| of which sugars | 35.1 g |
| of which free sugars | 25 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 2.5 g |
| Salt | 0.13 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Ginger syrup
- 150 g caster sugar
- 120 ml water
- 30 g fresh ginger, thinly sliced
Sorbet
- 600 g blueberries
- 1 tbsp lemon juice
- 1 g fine sea salt or table salt a pinch
- 1
Ginger syrup. Simmer the sugar, water and sliced ginger for 5 min, then take off the heat and leave for 20 min. Strain and throw away the ginger.
- 2
Blend. Blend the blueberries with the warm syrup until completely smooth.
- 3
Strain. Press through the sieve to remove the skins, then stir in the lemon juice and salt. Taste and add a little more lemon if it tastes flat.
- 4
Chill. Cover and chill for at least 3 h.
- 5
Churn and freeze. Churn for 20-25 min until thick, pack into the container and freeze for at least 2 h.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
