Just when you were wondering what to do with those sweet blueberries that are about to leave the market scene – Here’s one last chilly blast before we say goodbye to summer: BLUEBERRY SORBETTO WITH LIMONCELLO!
Sorbetto or sorbet is a great way to satisfy your need for a frozen dessert without the fat. It is easy to make and much healthier – except for the sugar content. It is so refreshing and, when homemade, it is so much better tasting than the stuff in the stores. In the case of BLUEBERRY SORBETTO WITH LIMONCELLO, it is full of those great antioxidants from the blueberries. It can be a light dessert, a quick “pick-me-up”,or even a little palate cleanser between heavier meal courses.
The Limoncello is optional, BUT it helps with the consistency of your sorbetto, as the alcohol prevents it from become too icy and rock hard. It provides just a hint of extra flavor. Have fun and make your own Limoncello using my recipe: Limoncello – Make Your Own!
Let’s make a quick batch for the weekend!
BLUEBERRY SORBETTO WITH LIMONCELLO
1 C. Simple Syrup
1 Cinnamon Stick
4 C. Fresh Blueberries
1 Tbsp. Lemon Juice
2 Tbsp. Limoncello (optional)
Make a Simple Syrup: place 1 c. sugar and 1 c. water in a saucepan along with the cinnamon stick and bring to boil, simmer about 5 minutes, dissolving the sugar. Cool completely. When cool, discard the cinnamon stick.
Wash berries and drain.
Run the berries through a food processor or blender.
Strain out the seeds, skins – discard.
Add the lemon juice, Simple Syrup, and Limoncello, if using it, to the blueberry puree. The Limoncello does help keep the sorbetto at a nice consistency and is not overly detectible.
Make the sorbetto in your ice cream maker according to manufacturer directions. Keep the sorbetto in the freezer.
This BLUEBERRY SORBETTO WITH LIMONCELLO is so delicious that sometimes nothing else will do!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography
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