No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blueberry Sorbet

This recipe goes with the Baked Alaska Bombe.

  • prep: 15 mins
    total time: 55 mins
  • yield: Makes 1 pint, enough for a 7-cup bombe mold

Ingredients

  • 4 cups blueberries (1 pound 5 ounces)
  • 1/2 cup sugar

Directions

  1. Step 1

    Combine blueberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture. Pour through a fine sieve into a bowl (you should have 1 1/2 cups). Refrigerate until cold, about 30 minutes.

  2. Step 2

    Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

Source
Martha Stewart Living, August 2012