Hello friends! Here’s a new summer recipe, just the way I like them—with few ingredients and a spotlight on fresh produce. We’re bringing in the freshness, and we sure need it!!
So here is my blueberry sorbet.
Sorbet recipes already available on the blog
But before diving into this simple and delicious recipe, if you’re looking for other sorbets, other flavors, here’s the list:
- Candied Apricot & Rosemary Sorbet
- Pineapple Sorbet
- Caribbean Coconut Sorbet
- Strawberry Sorbet
- Mango Sorbet
- Melon Sorbet à la Michalak
- Nectarine & Lime Sorbet
- Raspberry Sorbet
Back to our recipe
I think we’ve built up quite a collection now! 😉 So let’s return to our blueberry sorbet…
It’s a fruit I love and often use in desserts like my blueberry & thyme rustic tart, my blueberry yogurt loaf with royal icing, my Starbucks-style blueberry muffins, or my Alsace-style blueberry tart.
Only 4 ingredients for a delicious blueberry sorbet
As I said, this recipe only needs 4 ingredients: blueberries (obviously!), sugar, glucose syrup, and lemon. People often ask me about glucose syrup and why I use it. First, you can find it in the baking aisle at your supermarket (look for the “Vahiné” section). If not, the internet will be your friend. The main benefit of glucose syrup is to achieve the perfect sorbet (or ice cream) texture. Let me explain… When making sorbets or ice cream, the texture can often become icy. This doesn’t make for a very pleasant mouthfeel. Glucose syrup helps prevent that. If you really can’t find it, you can replace it with the same weight of sugar.
The health benefits of blueberries: small fruit, big power
Blueberries, those little blue gems with a sweet, delicate flavor, are far more than just a treat. Packed with goodness, they truly deserve a spot in our daily diet, both for their health virtues and their nutritional richness.
Rich in antioxidants—especially anthocyanins—blueberries help fight oxidative stress, a process responsible for premature cell aging. These antioxidants play a crucial role in preventing cardiovascular disease, some cancers, and even neurodegenerative disorders like Alzheimer’s.
Blueberries are also great for eye health. They are said to protect the retina and improve night vision, thanks to their natural pigments. Another plus: their high fiber content promotes good digestion and helps regulate bowel movements.
When it comes to heart health, they shine. In addition to antioxidants, they contain compounds that help lower blood pressure and improve blood circulation. People with diabetes can also enjoy them, as blueberries have a low glycemic index and may improve insulin sensitivity.
Low in calories, they can be eaten fresh or frozen, in smoothies, salads, or simply on their own. Adding blueberries to your diet regularly is a tasty way to boost your well-being.
In short, blueberries are a precious ally for your health, at any age. A fruit to enjoy without moderation!
How can you still resist making blueberry sorbet?
Tools you’ll need:
A small saucepan,
A bowl,
An immersion blender
And an ice cream maker.
And finally, if you’re like me and love experimenting with original flavors, I highly recommend trying my Apricot & Basil Ice Cream. It’s a surprising combo that brings a burst of freshness and creativity to your summer desserts. You’ll love it! But for now, let’s get back to our blueberry sorbet, just as easy to make and perfect for cooling down on hot summer days.
That’s it—I’ve told you everything! Time to tie that apron on!
The recipe, Chef!
Blueberry Sorbet
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Loading...Ingredients
- 600 g of blueberries
- 120 g of water
- 110 g of granulated sugar
- 110 g of glucose syrup
- 2 tablespoons of lemon juice
Instructions
Place the blueberries in a large bowl.
Heat the water to 45 degrees.
Mix the water, sugar, and glucose syrup.
Heat to 85 degrees.
Pour over the blueberries, add the lemon juice, and blend.
When the texture is smooth, strain through a fine sieve to remove any solids, then refrigerate.
Once the mixture is well chilled, put it in the ice cream maker.
That’s it!
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