Blueberry-Ginger Sorbet
Updated Dec. 8, 2022
- Total Time
- 15 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
- 1cup plus 2 tablespoons sugar
- 1cup plus 2 tablespoons water
- 3tablespoons grated fresh ginger
- 3pints fresh blueberries, cleaned
- ¼cup fresh lemon juice
Nutritional analysis per serving (4 servings)
351 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 90 grams carbohydrates; 5 grams dietary fiber; 79 grams sugars; 2 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar, water and ginger in a medium saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let stand until cool. Place the blueberries, ginger syrup and lemon juice in a blender and blend until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine. Divide among 4 dishes and serve.
Private Notes
Comments
This is delicious. Next time I might cut the ginger in half, as is the ginger is very strong.
Substituted lemon zest for the ginger. Then quinelled into bowls, topped with a drizzle of peppery olive oil, then a spritz of fleur de sel. Almost a savory dessert. Loved it!
Used only two pints of blueberries, used roughly three tablespoons of ginger, half of which was only sliced and removed after the syrup was done. Nixed the two extra tablespoons of water and sugar. Delicious! Check plus plus.
This is delicious. Next time I might cut the ginger in half, as is the ginger is very strong.
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