Raise your hand if you love blueberries! Both of my hands go up when anyone asks that question. Although, no one really ever asks questions like that. Regardless! Blueberries are my favorite berry if not my favorite fruit. Good for me too since they are fairly low in FODMAPs, and sugar in general.
Summer is around the corner here in Northern California, so I figured, it’s a perfect time to experiment with making my very first sorbet. I scored three baskets of blue berries at the Farmer’s Market the past two weekends (for less than $10 both times), so I decided now, with my surplus of berries, was truly the perfect time to get crafty in the kitchen.
One cup of blueberries gives you about 85 calories and almost 4 grams of fiber. They’re a good source of vitamin C, vitamin K1, and manganese, and are packed full of health protective antioxidants such as quercetin, anthocyanins, and myricetin.
- 3 cups blueberries, washed
- 1 can full fat, organic coconut milk (I use Native Forest)
- 1/3 cup organic cane sugar
- pinch of sea salt
- 1 tsp lime juice (from fresh lime)
1. Add all ingredients to high speed blender, such as a Vitamix, and blend for 2-3 minutes on high.
2. Pour blended mixture into a large bowl and cover. Let rest in the fridge for 4 hours, or overnight. After, pour into freezer safe containers (I used my glass storage containers with lids, but you can use a bread loaf pan and cover it with a wrap) and freeze for one hour; then remove from freezer and churn.
3. Repeat the freeze and churn step 4-6 times (so over the course of 4-6 hours). If you have an ice cream churning bowl/machine, you can use that instead. Just be sure to chill the machine and still chill the blended mixture in the fridge for 4 hours before pouring it into the machine (then follow the machine’s instructions).
4. After your last manual churn, smooth the top out and place back in the freezer for 4 more hours, or overnight.
5. Pull it out and let it sit on the kitchen counter for 10 minutes before you serve it! You may want to run an ice cream scoop under hot water to help you scoop it out nicely.
6. Enjoy! Best within the first couple days but will stay good for 7-10 days.
Hope you guys like this one! It sounds intense because of all the churning, but it’s not so bad if you do it on a day when you’re chillin’ at home, cleaning or reading or something. It’s worth it I promise!
Although, you could technically skip all of that work, or some of it, and it would still taste wonderful. The churning just helps to make it a little more “creamy.” Keep in mind, it is sorbet, so it’s not going to have the same mouth-feel as ice cream (no matter how much elbow grease you put in). But it’s still oh-so tasty!