Blueberry Sherbet
Adam Blue with a recipe from his garden & kitchen in New Hampshire
August on the farm means fresh blueberries. Here’s a blueberry sherbet recipe my family has made for years. Though there are few steps and it’s not a lot of work, the cooling and freezing cycles take a lot of time. So plan ahead, and you and your friends will love this delicious treat!
Makes 4 quarts
Ingredients
2 pints blueberries
1.5 cups water
2 cups sugar
6 tablespoons lemon juice
2 egg whites
1.5 cups whipping cream
Instructions
Put the blueberries, water, and sugar in a saucepan. Stirring regularly, bring them to a low boil over medium heat. Reduce heat and continue to boil for 5 minutes, ensuring that all the fruit has released its juice.
Press the sauce through a sieve, discarding the pulp. Add the lemon juice to the strained liquid, and chill in the fridge until cool. It will take longer than you think…
In a separate bowl, whip the egg whites until they form soft peaks. Fold the whipping cream into the egg whites, careful not to break down their structure.
Fold the egg whites / whipped cream into the berry sauce, then put everything back in the fridge to chill for 1 hour.
Pour the sherbert into your ice cream maker and freeze following your machine’s directions.
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Learn more about Adam and FED’s entire Summer 2024 global crew of musicians, artists, writers, growers, gleaners, cooks, and craftspeople, and be sure to check out all the tasty morsels we're serving up this season plus be sure to check out Adam’s Organic Palette.
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