This recipe is workable with a variety of fruit purees. Each fruit has a different sugar content and requires varying amounts of granulated sugar and lemon juice.


  • 2 1/2 cups blueberries
  • 1/2 cup water
  • 1 cup granulated sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon Vodka
  • 2 cups ice water (water with ice cubes)


Assemble all ingredients and measure berries and sugar. Place berries in large bowl and rinse. Pick out any stems, foreign material or obviously bad berries. Sieve to drain the berries.

Place berries and 1/2 cup water in food processor. Pulse the berries until a simple puree has been achieved. Do not run on full power, because instead of a puree, you will have blueberry liquid.
Rinse large bowl and partially fill with ice water. Measure puree back into 2 cup liquid measure.

Method: Combine puree, sugar, lemon juice and vodka in medium bowl. Set medium bowl in ice water bowl. Stir on and off for 15 minutes until the sugar has dissolved. To check progress, run your
finger along the bottom of the bowl to feel if sugar has in fact dissolved. Test temperature. If mixture
is not 40 degrees F., cover bowl with wrap and refrigerate until temperature lowers to 40 degrees F.

Pour chilled mixture into the container of the ice cream machine and churn until the sorbet is frozen.
A slow and steady churning will result in a smoother sorbet.

Either use the sorbet immediately or seal it thoroughly and freeze for up to 4 days. If totally frozen, allow sorbet to become workable before serving.

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Submitted 8/29/05.
Submitted By: Lionel Mandrake

blueberry sorbet