A vibrant, sweet summertime sorbet, sweetened with a dark muscovado sugar and rounded out with tangy lime juice.
Essential Ingredient Blueberries
Prep Time 12minutes
Cook Time 30minutes
Total Time 42minutes
1 1/2cupsMuscavado sugarpacked
1cupwild or cultivated blueberrieswashed
5medium plumspitted, sliced
3Tablespoonsfresh lime juice
Combine Muscavado sugar with 2 cups of water in a large saucepan. Bring to a boil over medium high heat, and stir until the sugar dissolves.
Gently tip the blueberries and plums into the sugar syrup. Simmer the fruit over medium heat for 12-14 minutes or until it cooks down and softens. Remove pan from heat.
Carefully add the hot fruit and liquid to a blender. Cover the lid with a tea towel and blend until smooth. Transfer to a bowl, cool, then chill overnight.
When ready to churn, pour lime juice and vodka into the fruit puree and whisk well to incorporate.
Follow your ice cream machine instructions to churn puree into a soft sorbet. Transfer to a freezer-safe container and allow to solidify in the freezer for at least 4 hours before scooping and serving.
You'll need a total of 1 pound of fruit for this recipe, so if you are one plum short, just add more blueberries, and vice versa.