Karly is the blogger and designer behind A Simple Pantry. She writes about food using simple-to-follow recipes in a fun way that is uniquely her own. She lives in San Antonio, Texas with her husband and four daughters, where they enjoy creative DIY projects, cold margaritas and wrangling their fleet of fluffy kitties. You can find Karly on Facebook, Twitter, Pinterest and Instagram.
Summer is quickly approaching, and that means hot weather, big fat thunderstorms, and days spent next to some kind of body of water; be it ocean, lake, or pool. It is my favorite season, and not just because my birthday happens to be in summer…oh no, I am all about those delicious frozen treats! Bring on the popsicles, ice cream, smoothies, and of course this super amazing blueberry mint sorbet. Hellooooooooo yummy!
I’ve been feeling deprived lately, because I swear, every time I go to the store, the price of my fave frozen treats is higher and higher and higher again. So I don’t buy it. I get cookies instead, and feel sad because I miss my ice cream. It’s a tragedy, I’m certain of it.
But! There is hope! And it’s amazing. Make your very own frozen treats at home using the Hamilton Beach 1.5 Quart Ice Cream Maker. Seriously, it’s so easy, and you end up saving tons of money making your own ice cream, while simultaneously eliminating all those weird ingredients you can’t even pronounce that are found in store-bought frozen treats.
Orange sherbet? Mango frozen yogurt? Super fudgy supreme chocolate chip cookie dough ice cream? How about all of the above?!
What I love most about this blueberry mint sorbet is how flavorful it is while being super simple. With only a few ingredients, it whips up in just 40 minutes. Hello, awesome? To get that subtle touch of mint flavor, I infused simple syrup with fresh mint, then combined it with blueberry juice, fresh squeezed lime, and water. That’s it!
Because of the high water content in sorbets, sometimes it’s necessary to add a tablespoon or two of liqueur to prevent it from freezing completely. I didn’t feel that this recipe needed any liqueur, but if you prefer a softer sorbet, add a tablespoon of Chambord.
Are you ready to get your flavor on? Grab your own ice cream maker and try this blueberry mint sorbet today!
- ¾ cup water
- ¾ cup sugar
- ¼ cup fresh mint leaves
- ¼ cup fresh lime juice
- 1 ¾ cup blueberry juice
- 1 cup water
- 1 cup mint simple syrup
- In a small saucepan over medium high heat, add the water, sugar, and mint leaves and bring to a simmer until the sugar dissolves completely. Remove from heat and cool completely. Discard mint leaves.
- In a large bowl or pitcher, combine the lime juice, blueberry juice, water, and simple syrup. Place in fridge to cool for two hours.
- Add the sorbet mix to a prepared ice cream maker and allow to churn according to the directions, around 40 minutes, or until no longer liquid. Serve immediately, or spoon into a freezer-safe container and eat within one month.