- Serves: 6-8 servings
- Prep Time: 15 minutes-2 hours
- Cook Time: 25-30 minutes
- 3 (6oz) packs Fresh Blueberries, washed
- 4 strips Fresh Lemon Zest (only use if making with an ice cream machine)
- 3/4 c. Superfine Sugar
- 2 tbsp. Light Corn Syrup
- 1/4 c. Lemon Vodka
Machine Method: Place blueberries and lemon zest strips in a heavy-bottomed pot on medium-low heat. Cook blueberries until they begin to release their juice, then raise temperature to medium and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until blueberries have cooked down completely. Strain through a fine mesh sieve into a large mixing bowl and set aside.
In a separate pot, combine 1 cup cold water with sugar and corn syrup, and bring to a boil; remove from heat, and cool to room temperature. Whisk blueberry sauce and lemon vodka into cooled sorbet base, then pour into ice cream machine. Churn for 25 to 30 minutes or until sorbet is firm and scoopable. Store sorbet in a freezer-safe tupperware container.
Blender Method: Combine sugar with an equal amount of cold water in a small pot, and bring to a boil; remove from heat and cool. Freeze fresh blueberries until solid, then add to a blender with lemon vodka, simple syrup, and corn syrup. Puree until smooth, then transfer to a tupperware container. Freeze about 1 hour or until sorbet is scoopable.