I’ve never been a huge fan of sorbet since it’s not super creamy. I thought of it more as the poor man’s ice cream. Oh man was I wrong. You can see the stunning deep purple photo above. It tasted as spectacular as it looks.
There are only four ingredients in this sorbet and using fresh blueberries made it taste intensely fresh. The week I made this it was nearly 90 F in London. This doesn’t happen very often but when it does I feel miserable. Our house and not many other places have air conditioning so I felt like I was melting. This sorbet certainly hit the spot.
The recipe comes from PS Desserts. There is a great table in the book that shows how much sugar, water and powdered glucose to add per 1 kg of fruit. Powdered glucose can be found at your local pharmacy. I found a box by the power bars and supplements at Boots.
1 kg fresh blueberries
250g caster sugar
50g powdered glucose
- In a blender puree the blueberries. Sieve the blueberries and measure how much puree you have. If there is less than 1 kg pro rate the amount of sugar, water and powdered glucose (I had 600g of blueberries and 550g of puree so I added 137g of sugar, 28g of glucose and 66ml of water).
- Stir the puree, sugar, water and powdered glucose together until dissolved.
- Put the mixture through your ice cream machine according to the manufactures instructions.
adapted from PS Desserts