Prep 45 mins
Cook 5 mins
This blueberry sorbet recipe uses Splenda (or slightly less sugar than most other versions). The resultant flavor is one of nearly intoxicating blueberry flavor. Fresh berries can be found throughout most of the year in produce sections. For the strongest fresh-picked flavor, make this sorbet in the summer months. This can also be made with fresh frozen blueberries.
- 8 cups fresh blueberries
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 2⁄3 cup Splenda sugar substitute (or sugar)
- 1 tablespoon vodka
- Blend the blueberries, water, and lemon juice on high until the mixture is smooth.
- Transfer the berries and juice to a large saucepan and stir in the Splenda (or sugar).
- Bring the berry mixture just to a boil and immediately remove it from the heat.
- Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve or food mill.
- Discard the berry solids, and mix the puree with the vodka.
- Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.