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Ingredients
- 4 cups blueberries, washed (about 1 1/4 pounds)
- 2 tablespoons minced ginger
- 3/4 cup sugar
- 2 teaspoons lemon juice, to taste
- 1/4 teaspoon kosher salt, to taste
Method
- Puree blueberries and ginger in a blender or food processor until smooth. 4 cups whole bluebrries should yield 3 cups of puree. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.
- Strain puree and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
