Pickled Blueberry Sorbet

Name: Pickled Blueberry Sorbet
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Global
Ingredients: 2 allspice berries; 177 milliliters apple cider vinegar; 10 black peppercorns; 946 milliliters blueberries; 2 cardamom pods, lightly crushed; 1 cinnamon stick; 0 teaspoons fennel seeds; 118 milliliters maple syrup; 2 star anise; 177 milliliters sugar; 414 milliliters water, divided

One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 812 calories. This recipe serves 2. From preparation to the plate, this recipe takes around 24 hours. Head to the store and pick up sugar, water, cinnamon stick, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes.

Ingredients you will need

Vinegar

Spices

Water

Equipment you will use

Sauce Pan

Add berries and simmer another 5 minutes.

Ingredients you will need

Berries

Remove from heat and allow to cool to room temperature.

Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.

Ingredients you will need

Maple Syrup

Sugar

Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.

Ingredients you will need

Ice Cream