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Blueberry and Buttermilk Sorbet

Source of Recipe


From "Le Cordon Bleu Home Collection: Summer"



List of Ingredients



• ¾ pound fresh blueberries
  
• ½ cup sugar
  
• ½ cup water
  
• 1 cup buttermilk
  
• Juice of 1 lemon, or to taste
  
• 1 egg white
  






Instructions



1. Place blueberries, sugar and water in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil, remove from heat and let cool slightly.
   
   
2. Using a metal or wooden spoon, press mixture through a metal strainer to make a pulp. Discard contents of strainer. Alternatively, purée mixture in a food processor, then press pulp through a strainer.
   
   
3. Stir buttermilk into fruit pulp and add lemon juice. In a separate bowl, lightly whisk egg white with a fork until frothy; fold into fruit mixture, then pour mixture into tub of an ice cream machine. Churn until frozen and smooth.
   
   Serve immediately in chilled glasses.