This Sicilian sorbetto with blueberries is a beautiful example of how traditional recipes can adapt to new ingredients while maintaining their authenticity. What sets the Italian sorbetto apart from sorbet is the addition of a touch of alcohol, which keeps it soft and enhances its flavor. Light, fruity, and refreshing, it's the perfect dessert for warm weather or as a treat to brighten any day.
Traditionally made with fruits like lemon, peach, or pineapple, sorbetto highlights the pure, natural flavor of fresh produce.
This recipe introduces blueberries, a fruit from the New World, to the Old World tradition of Sicilian sorbetto.
The result is a dessert that combines the vibrant color and subtle tartness of blueberries with the light, smooth texture that Sicilian sorbetto is known for.
Perfect as a summer treat or a palate cleanser, this blueberry sorbetto is a modern twist on a timeless Italian classic.
For other Sicilian recipes made with blueberries, you can also check blueberry liqueur and blueberry gelato.
Ingredients
- Fresh Blueberries: The base of the sorbetto, offering a deep flavor and vibrant color. Using fresh blueberries ensures the best taste and texture.
- Granulated Sugar: Sweetens the sorbetto and contributes to its soft, scoopable texture.
- Lemon Juice: Enhances the blueberry flavor and balances the sweetness with a hint of acidity.
- Water: Forms the liquid base, making the sorbetto light and refreshing.
- Italian Meringue (Optional but recommended): Adds air to the mixture, resulting in a creamier texture without the use of dairy.
- Alcohol (optional): Traditionally used in sorbetto to prevent it from freezing too hard and to amplify the flavors. Vodka or a mild fruit liqueur works well. I used my blueberry liqueur.
Find the measurements in the recipe card
Step-by-Step Instructions
Prepare the Blueberries:
- Rince the blueberries thoroughly under cold water.
- Combine the blueberries with the lemon juice and half of the sugar in a large bowl.
- Mix well and let sit for at least 30 minutes to allow the fruit to release its juices.
Extract the Blueberry Juice:
- Use a vegetable strainer or a manual strainer to process the marinated blueberries.
- Pass the puree through a fine mesh sieve to remove seeds and ensure a silky texture.
N.B.: A vegetable strainer extracts the pulp while effectively removing the harder skins of the blueberries. This results in a smoother texture that is essential for an authentic Sicilian sorbetto
- Set the juice aside. This step can be done a day ahead and stored in the refrigerator.
Make the Italian Meringue
- Heat the sugar and water for the meringue in a saucepan over medium heat until the sugar dissolves completely.
- Bring the syrup to a gentle boil and heat until it reaches 240°F (115°C), also known as "soft-ball stage".
NB: Do not stir, as stirring can cause the sugar to recrystallize
"Soft ball stage":
To recognize the soft-ball stage of caramel, dip the prongs of a fork into the sugar syrup and lift it out. When the syrup is at the correct stage, soft drops will form at the tips of the fork's prongs, holding their shape briefly before gently falling. This indicates the syrup has reached 240°F (115°C) and is ready to use.
- While the syrup is heating, whip egg whites in a separate bowl until soft peaks form.
- Slowly pour the hot syrup into the whipped egg whites while continuing to whisk, creating a glossy meringue with stiff peaks.
Churn the Sorbetto:
- Mix the blueberry juice with the water and stir until fully combined.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions (approximately 20-30 minutes).
- Add the liqueur while churning
- Gradually fold the Italian meringue in during the churning process once the sorbet starts solidifying
How to Serve It
Serve the blueberry sorbetto in chilled bowls or glasses to keep it cold and refreshing.
Garnish with a few fresh blueberries, a sprig of mint, or a thin twist of lemon for a simple yet elegant presentation.
For a more indulgent experience, pair the sorbetto with a glass of chilled prosecco or serve it as a light dessert after a rich meal.
Store any leftovers in an airtight container in the freezer, but for the best texture and flavor, consume it within a few days.
Homemade sorbetto tends to harden over time, so allow it to soften slightly at room temperature before serving.
More gelato recipes with fresh fruits
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Sicilian Blueberry Sorbet Recipe
Equipment
- Nambé serving bowl optional
Ingredients
- 18 oz Fresh Blueberries
- 2 tablespoon lemon juice
- ½ cup caster sugar
- ⅓ cup fresh water
- ¼ cup Vodka or blueberry liqueur
Italian meringue
- 1 egg white
- ⅓ cup caster sugar
- 1 tablespoon fresh water
Instructions
Prepare the Blueberries
- Wash the blueberries thoroughly under cold water.
- Combine the blueberries with the lemon juice and half of the sugar in a bowl.
- Stir well and let sit for at least 30 minutes to allow the fruit to release its juices and develop its flavor.
Extract the Blueberry Juice:
- Blend the marinated blueberries into a smooth puree using vegetable strainer
- Strain the puree through a fine mesh sieve to remove seeds and create a silky texture
- Set the juice aside. This step can be done a day in advance and stored in the refrigerator.
Make the Italian Meringue
- Heat the sugar and water for the meringue at medium heat until the sugar dissolves completely.
- Bring the syrup to a gentle boil and heat until it reaches 240°F (115°C), also known as "soft-ball stage".
- While the syrup is heating, whip egg whites in a clean, dry bowl until soft peaks form.
- Gradually pour the hot syrup into the whipped egg whites while continuing to whisk.
- Keep whipping until the meringue is glossy and forms stiff peaks.
Churn the Sorbetto
- Mix the strained blueberry juice with water, the sugar and stir until the sugar is fully dissolved.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions (around 20-30 minutes).
- Add the liqueur while churning
- Gradually fold the italian meringue in during the churning process once the sorbet starts solidifying
- Serve immediately decorated with fresh fruits
Video
Notes
- Use a vegetable strainer or a manual strainer to process the marinated blueberries. This method avoids the heat produced by blenders, which can affect the flavor and texture of the fruit.
- To recognize the "soft-ball stage" of caramel, dip the prongs of a fork into the sugar syrup and lift it out. When the syrup is at the correct stage, soft drops will form at the tips of the fork's prongs, holding their shape briefly before gently falling. This indicates the syrup has reached 240°F (115°C) and is ready to use.
- the italian meringue cannot be made in advance
Nutrition
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