Blueberry Sorbet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and weigh the blueberries, this will be most of 2 pints worth. Add to a blender and process until puréed, at least 1 minute.

Step 2

Add the water, sugar, honey, corn syrup, lemon juice, and salt. Process on high speed until completely combined, at least 1 minute.

Step 3

Using a fine-mesh strainer and spatula, strain the mixture into a bowl three times to remove most of the skin and seeds.

Step 4

(OPTIONAL) Check the mixture with a refractometer and ensure it's within 28 to 32 degrees Brix. Add water or sugar and blend thoroughly before rechecking to adjust.

Step 5

Cover the bowl and chill in refrigerator or using an ice bath until <40F, about two hours if using a refrigerator.

Step 6

Transfer the mixture into an ice cream maker and process it normally.

Step 7

When the ice cream maker is finished, serve immediately or transfer to an air-tight container, cover with parchment paper to prevent ice crystal formation, and freeze for at least 2 hours.