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.
First, 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.
Then, cut off the other two sides, leaving a square center ‘column’.
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!
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.
Super simple, super flavorful
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.
sparecake 