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Blueberry and lemon sherbet
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Prep Time:
510 minutes
Cook Time:
2 minutes
Total Time:
512 minutes
Kids will devour this delightful berry ice-cream alternative.
Ingredients:
  • 2 x 150g punnets blueberries
  • 220g caster sugar
  • 250ml water
  • 125ml liquid glucose
  • Zest and juice of 1 lemon
  • 500ml buttermilk
  • Ice-cream cones (optional), to serve
Instructions:
  • Create sugar syrup by combining sugar, water, and liquid glucose in a small saucepan. Cook over high heat, stirring until sugar dissolves and mixture boils. Boil for 10 more seconds, then remove from heat and let it cool.
  • In a small saucepan, combine blueberries, 150ml of sugar syrup, and 1/4 cup water. Cook over low heat for 2 minutes until blueberries are softened and deepen in color. Remove from heat and let it cool. Blend the mixture in a food processor until smooth for about 1 minute. Strain through a fine sieve into a bowl.
  • In a separate bowl, mix lemon rind, 1/4 cup lemon juice, buttermilk, and the remaining sugar syrup. Freeze for 6 hours until solidified. Chill the electric mixer bowl in the fridge or freezer. Take the sorbet out of the freezer and break it into smaller pieces using a wooden spoon. Transfer the sorbet into the chilled mixing bowl. Use the paddle attachment of your electric mixer to beat for 2 minutes until creamy. Smooth the surface, then freeze for at least 2 hours until firm.
  • Freeze the blueberry mixture using the same method as for the lemon sorbet.
  • Let the frozen buttermilk mixture sit at room temperature for 2 minutes. Spread the frozen blueberry mixture over the buttermilk using a spatula. Swirl them together by folding gently with a turning motion. Transfer to an ice-cream container and freeze until firm. Serve in cones.

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