Few things are as good as fresh blueberries, so I was a little hesitant to take a portion, no matter how small, of our bounty of freshly picked berries to use for this sorbet. However, after tasting the finished product, I decided that it was well worth the effort.
I used a recipe that I found online to make this. Although we had a little bit of experience with ice cream, I’ve never made a non-dairy frozen treat until now. The simplicity of it still amazes me! Luckily I had a helper to assist me.
I had a difficult time straining the seeds and skin out of this viscous mixture. I think that it’s an important step to get an ideal texture in the end, but even with the chunks in it still had a good taste. I suppose we needed a colander with bigger holes. You can see how thick it is here.
The end result is a dessert that’s sweet without being overwhelming. Since almost all of the flavor comes from the berries there’s not a lot of sugar that you need to add. In fact, I’d be tempted to try this recipe without adding any additional sugar at all. I would definitely make this sorbet again, but only with fresh ripe berries. Maybe when we go strawberry picking we can see how well the recipe will react with a different fruit!