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How to make Blueberry and lemon sherbet

Yield = 1.5L (6)
Prep time: 8:30
Cook time: 0:02
Total time: 8:32

Ingredients

  • 2 x 150g punnets blueberries
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) water
  • 1/2 cup (125ml) liquid glucose
  • Zest and juice of 1 lemon
  • 2 cups (500ml) buttermilk
  • Ice-cream cones (optional), to serve

Method

  • Step 1 Make sugar syrup: Place sugar, water and liquid glucose in a small saucepan. Cook, stirring, over high heat until sugar dissolves and mixture boils. Boil for a further 10 seconds, then remove from heat. Allow to cool.
  • Step 2 Place blueberries, 150ml of the sugar syrup and 1/4 cup water in a small saucepan. Stir over low heat for 2 minutes or until blueberries are soft and their colour is darker. Remove from heat. Allow to cool. Process mixture in a food processor for 1 minute or until smooth. Strain through a fine sieve into a bowl.
  • Step 3 In a second bowl, combine lemon rind, 1/4 cup lemon juice, buttermilk and remaining sugar syrup. Freeze for 6 hours or until frozen. Place the bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in chilled mixing bowl, then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm.
  • Step 4 Meanwhile, freeze blueberry mixture, following the same process as for the lemon sorbet.
  • Step 5 Remove buttermilk mixture from freezer. Stand at room temperature for 2 minutes. Using a spatula, spread frozen blueberry mixture over buttermilk. Using a folding action, swirl together while turning the bowl. Place in an ice-cream container. Freeze until firm. Serve in cones.