Lemon-Blueberry Sorbet

I’ve had my ice cream maker in the freezer all winter, you know, just in case I needed to make ice cream when it was 20 degrees. It happens sometimes. I did not know it was going still be 20 degrees in April. I live in the south so it is not supposed to be cold past March. It’s a rule of physics or the weather gods. I don’t know who upset them, but seriously. Get on their good side because I need sunny days back in my life.

Once the cold front was over all I could think about was running to the nearest Pinkberry and enjoying my favorite meal of yogurt with coconut and blueberries. But since Pinkberry is all the way in Georgetown, which means an hour bus ride or driving a few miles only to look for parking for an hour, I clearly had to think of another plan. One that doesn’t involve me getting incensed about the lack of good public transportation. Again.

But I have my own method for making ice cream! And it is always so delicious. SO.DELICIOUS. The first week of spring was actually more like summer, what with the 75 degree and up temperatures. This girl is not complaining. I’ve waited over five months for non-coat weather, spring or summer, I’ll take it. Nothing screams summer like tangy citrus and fresh berries. And when one loves lemon and her boyfriend loves blueberry, it’s a perfect combination.

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This is my first foray into sorbet since my usual go to is custard-based ice cream. But since I’m still trying to go through the egg whites left over from the hundreds of egg yolks I have used for that, fruit-based frozen treats will have to do. An acceptable substitute which will turn into a welcome friend when temperatures reach 80s with 800 percent humidity. But at least it’s not snowing and all my coats are in boxes. And I can eat ice cream everyday. Here’s to many ice cream filled days and sunny days in the soon-to-be DC swamp.

Lemon-Blueberry Sherbet

*adapted from The Perfect Scoop by David Lebovitz

*makes 1 quart

Ingredients

  • 3 cups whole milk
  • 3/4 cup sugar
  • 1 lime
  • 6 tablespoons lemon juice
  • 1/4 cup blueberry jam or blueberry sauce

Directions

  • In a medium saucepan, mix 1 cup of milk with sugar. Heat until all sugar is dissolved.
  • Turn off heat and add zest of lime, then add remaining milk.
  • Cool in refrigerator (4-6 hours, but I always do it overnight).
  • Freeze in ice cream maker according to manufacturer’s instructions.

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