black Dahlia sorbetYes, summer is approaching and nothing helps cool down our body temperature quite like frozen treats, which is why I am ramping up my freezer with plenty of go-to, grab-and-glow ices, sorbets, and smoothie pops along with pitchers of spa-water and aqua frescas to keep me well hydrated. And with nature’s bounty of fresh fruit coming into season, its time to gather the harvest and put it on ice starting with this berry sorbet. Bursting with antioxidants, blueberries are naturally high in fiber while being low in calories as well as complex carbohydrates. Their oxidative power of reducing DNA damage; helping to reduce the risk of heart attack by lowering blood pressure; and maintaining brain function to improve memory, is a few of the many benefits that ranks blueberries as one of nature’s superfoods.

Recipe notes: Adding whipped egg whites towards the end of churning, provides a lighter, smoother consistency while the addition of a couple of tablespoons of vodka inhibits ice crystals from forming. What you will need: Cuisinart ice cream machine, blender, spatula, bowl, hand mixer, and container for freezing. Active prep time 15-minutes. Yields 1 1/2 quarts. Difficulty level: Very easy.

Ingredients:

Simple syrup

  • 1-cup stevia
  • 1-cup water
  • ~~~~~~~~~~~~~~~~~~~~~~

Sorbet

  • 4-5 cups fresh or frozen blueberries
  • ~~~~~~~~~~~~~~~~~~~~~~~
  • 1/4-cup lime juice
  • ~~~~~~~~~~~~~~~~~~~~~~
  • 1/4-cup pastuerized liquid egg whites or aquafaba (if using aquafaba, add 1/2 tsp lime extract to offset the bean flavor)
  • ~~~~~~~~~~~~~~~~~~~~~~~
  • 2-Tbsp Blackberry infused vodka or plain vodka

Preparation:

  1. In sauce pan, bring water to a boil and add stevia. Stir to dissolve and set simple syrup aside to cool.
  2. In blender, add berries and simple syrup, and puree.
  3. Strain puree. If using frozen berries, continue on to next day* preparation and process puree through ice cream machine. If using fresh berries, pour puree into container and chill overnight.

*Next Day:

  1. Remove ice cream cylinder from freezer and follow manfactuer’s instruction.
  2. In mixing bowl, whip egg whites or aquafaba to soft peaks and add merangue towards the end of churning.
  3. Scoop sorbet into container, lay a sheet of plastic wrap over sorbet, cover and freeze.