Blueberry-Ginger Sorbet

Name: Blueberry-Ginger Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 pints fresh blueberries, cleaned; 3 Tbsps grated fresh ginger (bottled type works too); 237 milliliters granulated sugar; 59 milliliters fresh lemon juice; 237 milliliters water

You can never have too many dessert recipes, so give Blueberry-Ginger Sorbet a try. This recipe serves 4. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 403 calories, 3g of protein, and 1g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, ginger, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the sugar, water and ginger in a mediumsaucepan and bring to a boil. Reduce heat and simmerfor 5 minutes.

Ingredients you will need

Ginger

Sugar

Water

Let stand until cool.Puree blueberries and lemon juice (I did it in a food processor). Strain into a bowl, leaving behind the blueberry and some skin. Discard.

Ingredients you will need

Blueberries

Lemon Juice

Equipment you will use

Food Processor

Bowl

Combine the blueberry lemon mixture with the ginger syrup and chill until very cold. Freeze in an ice cream maker following manufacturer’s instructions.Makes 4 servings (4 scoops)

Ingredients you will need

Blueberries

Ice Cream