Blueberry Lemon Sorbet

A few weeks ago I won a giveaway on a different food blog, Katie at the Kitchen Door. I won a variety of Stonewall Kitchen items, including their Wild Maine Blueberry Jam. I don’t do a lot of pb&j or other easy jam things lately, so I went to the Stonewall Kitchen website for ideas on how to use up the jam. I had never frozen something with so much water, so I was kind of worried that the sorbet recipe I chose was going to be a gross icy mess, but it’s actually a good texture, very tart from the lemons, and has nice little bursts of blueberry flavors from the whole berries in the jam.

img_7521First, though, a 2-picture tutorial on cutting lemons to juice them, which I learned from the side of a lime box:

First, cut off between 1/4 and 1/3 of two sides, leaving a flat center.

First, cut off between 1/4 and 1/3 of two sides, leaving a flat center.

Then, cut off the other two sides, leaving a square center ‘column’.

img_7517

Squeeze all the side bits how you’d expect, and crush the center column, top down to bottom. Ideally do all your squeezing over a strainer, so you don’t have to fish out seeds at the end!

Ingredients:

  • 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 teaspoon lemon zest
  • 2 cups water

Combine all the ingredients in a bowl and whisk together, breaking up all the clumps of jam.

Good color!

Good color!

Pour the mixture into the bowl of your ice cream maker and freeze according to the machine’s directions, probably 25-30 minutes.

img_7519Transfer to a dish with a lid and freeze several more hours until firm.

img_7520Super simple, super flavorful

It's the people who don't eat alone in front of their laptops every meal that are the real monsters!

It’s the people who don’t eat alone in front of their laptops every meal that are the real monsters!

Blueberry Lemon Sorbet

From Stonewall Kitchen.

  • 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 teaspoon lemon zest
  • 2 cups water

Combine all the ingredients in a bowl and whisk together, breaking up all the clumps of jam. Pour the mixture into the bowl of your ice cream maker and freeze according to the machine’s directions, probably 25-30 minutes. Transfer to a dish with a lid and freeze several more hours until firm.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s