Blueberry-Ginger Sorbet

You can never have too many side dish recipes, so give Blueberry-Ginger Sorbet a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 4 and costs $2.99 per serving. One serving contains 403 calories, 3g of protein, and 1g of fat. It is brought to you by Cookie Madness. From preparation to the plate, this recipe takes approximately 45 minutes. A few people made this recipe, and 25 would say it hit the spot. If you have water, fresh ginger, granulated sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Ginger-Blueberry Sorbet, Blueberry Ginger Sorbet, and Ginger Sorbet.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the sugar, water and ginger in a mediumsaucepan and bring to a boil. Reduce heat and simmerfor 5 minutes. Let stand until cool.Puree blueberries and lemon juice (I did it in a food processor). Strain into a bowl, leaving behind the blueberry and some skin. Discard.Combine the blueberry lemon mixture with the ginger syrup and chill until very cold. Freeze in an ice cream maker following manufacturer’s instructions.Makes 4 servings (4 scoops)

 

Step by step:

1. Combine the sugar, water and ginger in a mediumsaucepan and bring to a boil. Reduce heat and simmerfor 5 minutes.

2. Let stand until cool.Puree blueberries and lemon juice (I did it in a food processor). Strain into a bowl, leaving behind the blueberry and some skin. Discard.

3. Combine the blueberry lemon mixture with the ginger syrup and chill until very cold. Freeze in an ice cream maker following manufacturer’s instructions.Makes 4 servings (4 scoops)

Nutrition Information:

covered percent of daily need