This Polish blueberry sorbet (lody borowkowy) is more like a granita or fruit ice than a true sorbet, because the texture is somewhat granular.
The beauty of this dessert is it can be churned in an ice cream maker OR frozen in the freezer, and it's egg- and dairy-free, allowing the true blueberry flavor to come shining through.
View this larger image of Polish blueberry sorbet.
Makes 4 to 6 servings of Polish blueberry sorbet
Prep Time: 20 minutes
Ingredients:
- 2 quarts blueberres, washed and stemmed
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons lemon juice
Preparation:
- In a medium saucepan, place berries, water and sugar. Bring to a boil, reduce heat and simmer, stirring until sugar is dissolved, about 2 minutes. Note: For a deeper layer of flavor and color, replace 1/2 cup water with 1/2 cup black currant syrup and decrease sugar to 3/4 cup.
- Remove from heat, add lemon juice, stirring well, and transfer to the bowl of food processor and blend until smooth. Cool in an ice water bath and place in an ice cream maker, following manufacturer's directions. Alternatively, place cooled mixture in a stainless-steel container and freeze until semi-frozen. Beat with an electric mixer and return to the freezer until solid.
- Serve in an ice cream bowl or martini glass garnished with a sprig of mint.
