I have been meaning to make something from my Australian Women’s Weekly (AWW)Â booklet of Ice Creams and Sorbets for some time now. More accurately, I have been meaning to post this for some time now. Clare, of Eat Stuff, sent me this wonderful publication. Clearly, she knows me well. It covers everything from the simplest granita to the most decadent tiramisu ice cream (with liquored berries, no less). The photos are very tempting, as well.
I chose a simple sorbet, hoping to do justice to the massive quantity of blueberries that had been accumulating in my kitchen. The recipe called for including 1/4 cup of lemon juice, but I left it out. The lemon zest gave a nice hint of lemon, but I think the juice would have improved it slightly. I decided to deviate from the directions and ended up over-churning it a bit in my ice cream maker; it was a bit icy the next day. The blueberry flavor was great, though. I thought it made a very refreshing after dinner sorbet. The recipe below is paraphrased from AWW’s book.
3 cups blueberries
1 1/2 cups water
1/2 cup sugar
2 tsp lemon zest
1/4 cup lemon juice
2 egg whites
Combine blueberries and water in a medium sauce pan. Bring to a boil, then simmer for 15 minutes. Add sugar and stir to dissolve. Remove from heat and let stand until the mixture reaches room temperature. Stir in lemon zest and juice. Pour mixture into a shallow pan or bowl and freeze until almost set and the mixture has reached a slushy, consistency, like wet snow.
In a blender, whizz blueberry mixture with egg whites until smooth. Pour into a freezer safe bowl or pan, cover and freeze until firm.