Adding fresh lime and ginger zings up the blueberries in this summer sorbet in the most amazing way. You need a bit of technology to make this one…a blender and an ice cream maker. If you don’t have an ice cream maker I highly recommend getting one. There are a million ice cream and sorbet recipes to choose from and it’s easier to make than you can imagine.
Makes 8 1/2 cup servings.
- 5 cups fresh, washed and stemmed blueberries (I picked my own from our farm but it’s blueberry season and they are everywhere at the farmer’s markets and supermarkets.)
- 1/4 cup honey (Penticton Farmer’s market purchase)
- 1/4 sugar
- 1/4 cup freshly squeezed lime juice (about 6 limes)
- 1 teaspoon lime zest
- 2 teaspoons fresh grated ginger
Add all ingredients to a blender and liquefy about 2 minutes until the mixture reaches a deep purple colour. Refrigerate for about 2 hours until cool. Taste and add more sugar if you desire but I like it a bit tart so didn’t add any more sugar.
Follow the instructions of your ice cream maker. Run the ice cream maker for 20 to 25 minutes — until the sorbet thickens to soft serve consistency.
Transfer to a container and freeze for 4 hours or overnight. Scoop and serve.