Blueberry Sorbet - Chef John Besh

Chef: John Besh
Produce: blueberries
Cooking Method: Freeze
Makes 10-12 Servings

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Sorbets often contain too much sugar and too much water. I love using fresh berries at the peak of their ripeness to make very straightforward purees that can be frozen for sorbet. I use the egg method to make sure the purees will freeze into a smooth sorbet with intense fruit flavor.

4 pints blueberries
1/2 cup sugar, if needed

  • Puree the blueberries in a blender for several minutes. Strain the purée through a fine sieve, pushing it through with a rubber spatula, into a medium bowl.
  • Test for the proper sugar content by floating a whole egg, shell and all, in the puree. If the egg floats so that only a nickel-size portion of the egg is exposed at the surface of the sorbet, there is enough natural sugar - no need to add more. If the egg sinks, remove the egg and add up to 1/2 cup of sugar, blend, and retest with the egg. If it floats too high in the puree, then add water, a bit at a time, until the egg sinks to the correct height.
  • Pour the blueberry puree into the canister of an ice cream machine and freeze according to the manufacturer's directions.

Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh   Recipe >>
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Lemon Sorbet Recipe - Chef Scott Samuel   Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter   Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman   Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin   Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer   Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer   Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett   Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh   Recipe >>

Recipe Type: Authentic
Book: My New Orleans: the cookbook, by John Besh
Recipe Author: Chef John Besh