Simply Blueberry Sorbet

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Simply Blueberry Sorbet
45 min.
2
400kcal

Suggestions


Indulge in a refreshing delight with our Simply Blueberry Sorbet, a dessert that perfectly captures the essence of summer in every spoonful! This vibrant sorbet is not only a feast for the eyes but also a guilt-free treat, as it is vegetarian, gluten-free, dairy-free, and low FODMAP. With just a handful of simple ingredients, you can whip up this delightful treat in under 45 minutes, making it an ideal choice for both casual gatherings and elegant dinner parties.

The star of our sorbet is the luscious blueberry, bursting with antioxidants and natural sweetness. Combined with the tangy freshness of freshly squeezed lemon juice, this sorbet strikes a perfect balance between sweet and tart, leaving you craving more. If you choose to add an egg white, you'll enhance the sorbet’s texture, giving it a creamy mouthfeel that's simply irresistible.

Crafted using an ice cream maker, this sorbet is light and airy, making it the ultimate after-dinner treat. Simply churn it to perfection and savor the refreshing burst of flavor as you cool down on a hot day. Plus, for a fun twist, try replacing a portion of the water with pure pomegranate juice—you'll be amazed by the stunning color and unique flavor synergy!

Whether enjoyed on its own or paired with fresh fruit, our Simply Blueberry Sorbet is sure to impress. Why not treat yourself and your loved ones to this easy and delightful dessert? You deserve every bite!

Ingredients

  • large egg whites 
  • 0.3 cup juice of lemon freshly squeezed
  • 0.5 teaspoon salt 
  • cup sugar 
  • 0.5 cup water 

Equipment

  • frying pan
  • sauce pan
  • sieve
  • blender
  • ice cream machine

Directions

  1. 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.
  2. Let cool for 15 minutes.
  3. 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.
  4. Churn in an ice cream maker according to the manufacturer's directions.
  5. 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.
  6. Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).

Nutrition Facts

Calories400kcal
Protein1.82%
Fat0.91%
Carbs97.27%

Properties

Glycemic Index
35.05
Glycemic Load
69.81
Inflammation Score
-1
Nutrition Score
1.6052174085508%

Flavonoids

Eriodictyol
1.49mg
Hesperetin
4.41mg
Naringenin
0.42mg
Myricetin
0.01mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:400.29kcal
20.01%
Fat:0.42g
0.65%
Saturated Fat:0.01g
0.08%
Carbohydrates:101.82g
33.94%
Net Carbohydrates:101.73g
36.99%
Sugar:100.69g
111.87%
Cholesterol:0mg
0%
Sodium:613.02mg
26.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.91g
3.81%
Vitamin C:11.8mg
14.31%
Vitamin B2:0.1mg
5.65%
Selenium:3.93µg
5.62%
Potassium:60.43mg
1.73%
Folate:6.76µg
1.69%
Copper:0.03mg
1.28%
Magnesium:4.25mg
1.06%
Source:Epicurious