After two months of May Gray and June Gloom, summer has finally arrived in Southern California. I spent most of a few weekends ago in the pool eating popsicles. It was the only way I could cool down. I made this sorbet a month ago and wanted to make it again, but didn't feel like lugging my ice cream maker to my friend's house where I was house-sitting. I'm sort of obsessed with blueberries. I always forget about them until they are in season and then I end up buying them every week. Sometimes I snack on them. Other times, I use them in fabulous recipes to share with friends. This sorbet came to me as I was snacking on some blueberries at work. I was struck by the gingery notes in the berries and thought the combination sounded intriguing. I need to play around with this recipe a bit more to make the ginger a more pronounced flavor, but it is definitely there in this version and makes a perfect light summer dessert.
Blueberry Ginger Sorbet
1 1/4 cup water
1/2 cup sugar
1 2-inch piece of ginger, unpeeled
3 cups frozen blueberries
Juice from 1 large lemon
2 tablespoons vodka
In a large saucepan, stir the water, sugar, and ginger over medium-low heat until the sugar has dissolved. Once the sugar has dissolved, remove the pan from the heat and let sit for 20 minutes until cooled and the ginger has infused the simple syrup. Remove the ginger from the pan.
Stir in the blueberries, lemon juice, and vodka. You can either transfer this mixture to a blender or use an immersion blender to mix until everything is blended. Process in an ice cream maker according to manufacturer's instructions.
Transfer the sorbet to a container and freeze for 2-4 hours before serving.