Ingredients
The following ingredients have 4 Servings
- 2 pints of blueberries (rinsed)
- I went with ¾ cup given that ½ cup wasn't as sweet as I would like 1/2 - 3/4 cup light agave nectar
- 1/2 tsp. vanilla extract
- 1 tsp. freshly squeezed lemon juice
- 1 tsp vodka
- 1 cup heavy cream
- Pinch of salt
Instruction
- Place the blueberries in a small sauce pan. Over the blueberries pour agave nectar, pinch of salt, and vanilla extract. Stir and place the blueberry mixture on the stove and bring to a simmer over very low heat. Cook until the blueberries soften, about 15-20 minutes.Stir in the lemon juice and vodka and allow to cool completely.
- If you wish, puree the blueberries and their liquid in a blender or food processor until smooth, then press the mixture through a strainer to remove the fruit pulp**. Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.
- When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to manufacturer’s instructions. This makes about a quart of sherbet – And should last in an airtight sealed container for about a week.
- ** I wanted whole blueberries in my sherbet, so I didn’t puree the mixture. I just strained it a bit and added blueberries that remained whole.
