Blueberry Sorbet

July 18, 2015

This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.

Ingredients

4 cups fresh or thawed, frozen blueberries

1 can (6 ounces) frozen apple juice concentrate

Preparation

Quick notes:

Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholestero
Number of servings (yield): 6

Recipe courtesy of the US Highbush Blueberry Council

In the container of a food processor or blender, combine blueberries and apple juice concentrate
Whirl until liquefied
Pour into a 11 X 7-inch baking pan
Cover and freeze until firm around the edges, about 2 hours
With a heavy spoon, break frozen mixture into pieces
Place mixture in a processor or blender container
Whirl until smooth but not completely melted
Spoon into a 9 X 5-inch loaf pan
Cover and freeze until firm. Serve within a few days