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Ingredients
- 1 1/2 c. blueberries rinsed
- 2/3 c. sugar
- 3 c. Boysenberries rinsed
- 1 Tbsp. lemon juice
- 1/4 c. water
Directions
- Makes 1 qt.
- Frequently stir the blueberries, the sugar, and 1/4 c. water over high heat till the berries begin to pop, 4-5 min.
- In a blender or possibly food processor, puree blueberry mix, Boysenberries, and lemon juice. rub through a fine strainer into a bowl; throw away residue. Add in more sugar or possibly lemon juice if you like.
- Nest bowl in ice water; stir often till cool.
- Pour chilled puree into an ice cream maker. Freeze as directed by the maker till the sorbet is hard sufficient to scoop.
- Serve or possibly place in freezer till frzn harder.
- NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer.
- To freeze sorbets without an ice cream maker:
- Pour the cooled sorbet mix into a stainless steel bowl, and place in the freezer. Let freeze till you have a 2-inch border of ice around the edge of the bowl - typically this takes 1 1/2 hrs or possibly so - then remove and scrape the frzn parts into the liquid middle, beating well with a whisk (or possibly even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 min. Repeat 1 or possibly 2 times more, or possibly till it is of a consistency where you can scoop it loosely into a ball or possibly oval.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1186g | |
| Calories 1316 | |
| Calories from Fat 14 | 1% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 875mg | 25% |
| Total Carbs 336.52g | 90% |
| Dietary Fiber 25.1g | 84% |
| Sugars 154.58g | 103% |
| Protein 9.22g | 15% |
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