Scaled yield: 998g

• Blueberry 50.1% of recipe

  500g
• Water 4.5% of recipe

  45g
• Sorbet Syrup with Locust Bean Gum 44.6% of recipe

  445g
• Lemon Juice 0.5% of recipe

  5g
• Citrus Zest optional 0.3% of recipe

  3g

Steps

1. 1

   Combine all ingredients, and blend well with an immersion blender, including the citrus zest if using. Be sure to whisk the sorbet syrup before measuring and adding.

   Tip: For a smoother texture, strain the blueberry purée and use the same weight of strained purée as the blueberries called for in the recipe (I prefer not to strain it).

2. 2

   Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 20 to 25 minutes.

   Tip: Depending on your machine, this sorbet may be ready to serve immediately after churning, as the blueberry skins and seeds naturally add body and texture.

3. 3

   Using a rubber spatula, scoop the sorbet into a storage container.

4. 4

   Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer.

5. 5

   Freeze for 1–2 hours, or 2–4 hours if the blueberries were strained. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

6. 6

   Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 15 to 30 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.