Blueberry Balsamic Sorbet
Recipe by Pamela Dunn
This refreshing and impressive dessert is so easy to make, just 3 ingredients and alternative preparations for those of you without an ice cream machine. A food processor is the best way to prep this dish, though a heavy duty blender or immersion blender will work with a little added effort.
Ingredients
- 4 Cups Frozen Blueberries – freely packed, an ice brick will prevent this from working
- 3 Cups Canned Pear – In Juice, light syrup or heavy syrup depending on your preference for sweetness. (Also, the heavy syrup can improve the texture slightly.)
- 2 Cups Pear Liquid – Reserved from canned pears.
- 1/4 - 1/3 Cup Balsamic Vinegar – Condimente
- Ice Cream Maker
Preparation
- Freeze the barrel a minimum of 24 hours in advance and keep it there until the mixture is ready to transfer.
- Load the food processor bowl with pear first, then blueberries pouring the pear liquid over last.
- Puree on high until smooth.
- Transfer the mixture to the ice cream maker barrel and assemble the unit and turn on. (Most machines have a pour hole.)
- Begin adding the balsamic slowly, stop at ¼ cup and taste.
- Add more, don't be afraid, it is fairly difficult to over-season the mixture. (I thought I had once, and was informed that it was better than the usual recipe.)
- Adding the balsamic to the machine while it is churning aids in building the best texture. (From a scientific perspective it has to do with the fermentation and freeze point of the vinegar as it's frozen form is more delicate than water. This is another reason to consider the heavy syrup pears as the sugar content changes the crystallization process of the mixture as it freezes.)
Alternative Preparation - Food Processor:
- Select the heavy syrup pears, as explained above, (if this is your chosen method.)
- Cut the canned pears into 1” pieces, place on a cookie sheet and freeze firm to solid, 3-4 hours.
- Leave pear liquid chilled in the fridge or in a container in the freezer (It will not freeze solid in this short period of time).
- Place pears into the bowl of the food processor and add blueberries on top.
- Pour in ½ the liquid.
- Pulse carefully, do not puree as the mixture will warm and you will not be able to serve without additional freezing.
This method may take less liquid. Take the time to incorporate your balsamic through the feed chute while pulsing the processor, checking the texture before adding the remaining pear liquid.
If you wish to freeze the mixture or if you have over pureed and it has liquified, put in a freezer safe container into the freezer.
Open to scrape the sides and stir 1 x hour for 4 hours, or more frequently if you are able. This will keep ice from forming and encourage a more delicate texture.
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