Beautiful Bodacious Blueberry Sorbet
"This blueberry sorbet recipe uses Splenda (or slightly less sugar than most other versions). The resultant flavor is one of nearly intoxicating blueberry flavor. Fresh berries can be found throughout most of the year in produce sections. For the strongest fresh-picked flavor, make this sorbet in the summer months. This can also be made with fresh frozen blueberries."
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 8 cups fresh blueberries
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 2⁄3 cup Splenda sugar substitute (or sugar)
- 1 tablespoon vodka
directions
- Blend the blueberries, water, and lemon juice on high until the mixture is smooth.
- Transfer the berries and juice to a large saucepan and stir in the Splenda (or sugar).
- Bring the berry mixture just to a boil and immediately remove it from the heat.
- Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve or food mill.
- Discard the berry solids, and mix the puree with the vodka.
- Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
