Sitting in the outdoor garden of I Trulli on a sweltering hot day in New York City, I went into a trance when the explosion of flavor of Chef Mauro Mafrici's blueberry sorbet hit my palate. As the very best sorbets should, the fruit flavor took over all my senses, giving me the feeling I had as much inhaled blueberry essence as eaten it. This recipe is based on Chef Mauro's sublime version.
- 2/3 cup sugar
- 2/3 cup water
- 1 quart blueberries
Combine all ingredients in a saucepan, bring to a boil, then reduce heat and simmer for 30 minutes, or until the liquid is fairly thick. Puree in a blender, then pour the blended liquid through a strainer. Chill. Then follow the ice cream maker instructions for freezing.
Recipe created exclusively for Cooking.com by Marge Perry.
Serving size = 1/2 cup
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
105 calories; 0g total fat; 0mg cholesterol; 6mg sodium; 27g carbohydrates; 2g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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