Prep 5 mins
Cook 2 hrs
Adapted from the Wild Blueberry Association of North America, this is a simple, yet elegant dessert, or snack, or how about breakfast?! Enjoy! Cooking time is actually freezing time. Canada, New England, Mid Atlantic, South, West, blueberries are everywhere!
- 946.36 ml fresh blueberries (or thawed frozen)
- 170.09 g can frozen apple juice concentrate
- In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied. Pour into an 9 by 13 inch baking pan(preferably glass). Cover and freeze until firm around the edges, about 2 hours.
- With a heavy spoon, break the frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted. Spoon into a 9 by 5 inch loaf pan(glass too, if possible); cover and freeze until firm. Serve within a few days. I sometimes freeze in a plastic container. Enjoy!
Very tasty and refreshing. Topped it with some pineapple and it was a winner, especially because there is no guilt with this healthy treat. Thank you Sharon123 for an easy peasy, tasty sorbet.
YUM!! This is an easy, healthy dessert. I think it could work with other fruits as well. Thanks so much for sharing!! :O)
This was great! And I was going to explain how I made it but see that ~Rita~ has already done so! (Except I used a little food processor and half a batch.) Very yummy! Reveiwed for the Veg*n Recipe Swap.