Blueberry Sorbet

Blueberry Sorbet

This simple sorbet relies upon the intense flavor of in-season blueberries for its taste and personality, and its beautiful purple color makes an appealing summer treat.  The vodka adds no flavor but helps keep the sorbet from freezing into a solid block of ice.  If you don't want to add alcohol, you'll need to take the sorbet out of the freezer about 15 minutes in advance so that it softens enough to serve.  You could also leave out the vodka and use this mixture to freeze ice pops.

If you really crave this in the middle of the winter, you could substitute frozen blueberries for the fresh but defrost them first so that they purée successfully.




  1. Make sugar syrup by placing the sugar and 1/2-cup water in a medium sauce pan over medium heat. Bring to a gentle simmer and stir a few times until the sugar completely dissolves. Remove from the heat and let cool completely.
  2. Purée the berries in a food processor and strain through a fine sieve to remove all the seeds. Discard the seeds.
  3. Combine the sugar syrup, puréed blueberries, and lime juice and chill for about 1 hour until very cold.
  4. Transfer to an ice cream maker and follow the manufacturer's instructions until the sorbet forms. Transfer to an airtight plastic container and freeze for several hours or overnight.




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