Let yourself be enchanted, spoonful after spoonful, by the intense freshness and irresistible color of this blueberry sorbet. It’s a delicate and refined dessert that tastes like summer. It’s easy to prepare with a few simple ingredients; it contains no lactose or gluten. In short… a perfect treat to end a summer dinner with friends or to indulge in a fruity treat when it’s so hot. There’s only one thing to do: save the recipe and try it as soon as possible!

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Difficulty: Easy
Cost: Inexpensive
Rest time: 7 Hours
Preparation time: 30 Minutes
Portions: 3 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for the blueberry sorbet

9 oz blueberries (+ some blueberries to garnish)
1/3 cup sugar
3/4 cup water
1 egg white
1 pinch cream of tartar (or a few drops of lemon juice)

Tools

1 Small pot
1 Immersion blender
1 Strainer fine mesh
1 Bowl
1 Small bowl

Preparation of the blueberry sorbet

Wash the blueberries, then place them in a small pot with 1/3 cup of water.
Bring to a boil, cover, and let simmer for 5 minutes over medium-low heat. Once cooked, the blueberries should be very soft. Turn off the heat and let them cool slightly.
Then transfer them to the large cup of an immersion blender and blend until a puree is obtained.
Strain it through a fine-mesh strainer, collecting the liquid in a glass bowl.
Pour 2/5 cup of water into a small pot, add the sugar, bring to a boil, and let the syrup simmer for 8/10 minutes, stirring occasionally. The syrup should not be too thick.
Transfer it to a small bowl and let it cool completely.
Once cooled, pour it into the bowl containing the blueberry liquid and mix.
At this point, cover with plastic wrap and place in the freezer for half an hour. After this time, remove the bowl from the freezer, give it a good stir, and return it to the freezer for another half an hour. This operation will need to be repeated 5/6 times. Gradually, you will notice that the mixture becomes more solid.
Just before mixing the blueberry sorbet for the last time, add a pinch of cream of tartar or a few drops of lemon juice to the egg white and beat until stiff peaks form.
Finally, mix the blueberry puree for the last time and gently fold in the egg white with a spatula. Cover again and place in the freezer for at least four hours. Serve the blueberry sorbet garnished with some fresh blueberries and a few mint leaves. Enjoy! Paola
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