Wild Maine Blueberry Sorbet

I am doing another farm to table wedding on Sunday

A friend of the couple is making an armadillo cake

and I am to make the blueberry sorbet

Blueberry season is just winding down in Maine and I was able to buy

this beautiful box of organic blueberries from Blue Hill Berry Farm

last week at the farmer's market in Deer Isle

My recipe is pretty pure, pureed blueberries, strained through a sieve,

mixed with a simple syrup to sweeten, chilled and frozen in an ice cream maker

Here is where you can get crazy creative:

I steep tea bags in the simple syrup, for this batch I used a black tea called 

Paris from Harney that is fruity, but deep.

I heat equal parts water (2 cups) and honey ( 2 cups) to a boil,

add the tea bags (2 is plenty) turn off the heat and let it steep for

5 minutes, remove the tea bags and allow your syrup to cool completely

Meanwhile, puree your berries (5 cups) with 1/3 cup water in 

a food processor or blender

Pour them into a fairly fine mesh strainer and press out all the juice

into a bowl

leaving the skins, seeds and stems pretty much behind.

Mix your berry puree (you should have 2 cups) with 1 cup

simple syrup and add whatever whatnots you so desire,

I put freshly grated ginger and lemon zest in the batch 

for the wedding.  Ruthie, from the berry farm made her own

batch with mint and lemon.....the possibilities are endless

Place in the fridge until completely chilled and then

freeze in your favorite ice cream maker, or if you don't have one,

  simply put it in a bowl in the freezer, and stir occasionally until the consistency of

soft sorbet.  I then freeze it over night to make it firm.

Enjoy!

and have a wonderful wonderful weekend

Kyra