Delicious Living: Blueberry-Lemon Sorbet

Tell me that doesn't look amazing?  This is not my recipe nor my picture, nor have i tried to make it or have sampled it yet.  I stumbled upon this recipe and pic while flipping through a copy of Delicious Living magazine and couldn't wait to share it with you.  Delicious Living is a free zine you get at Jimbo's market, and most likely some other health food markets too.  I've made recipes from the mag before that have become some of my fave standbys.  I had never looked up their website until now, and i'm so glad i did!  There are so many delicious looking healthy recipes that are E-A-S-Y.  If you have an ice cream maker give this one a try and let me know how it turns out for you!  If not, check out their website to get a hearty dose of healthy living recipes and good for your body tips!


Blueberry-lemon sorbet:

Makes about 3 1/2 cups.  This fat-free, all-fruit sorbet adds lemon for refreshing tartness. For a smoother texture, strain the blueberries through a fine-mesh sieve before freezing.

Ingredients:

¼ cup apple juice or white grape juice
1/4 cup raw, unfiltered honey
18 ounces fresh blueberries, divided
1 large lemon
1/8 teaspoon salt
Fresh lemon verbena or lemon balm, for garnish

1. In a small saucepan, warm juice and add honey; stir until completely dissolved. Combine with 3 cups blueberries in a food processor and purée until smooth.


2. Zest and juice lemon. Add lemon juice and salt to blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 1 teaspoon of lemon zest, and freeze according to manufacturer’s directions.

3. To serve, place one scoop in each serving dish and garnish with remaining lemon zest, remaining blueberries, and lemon verbena or lemon balm, if desired. Serve immediately.

PER SERVING (1/2 cup): 82 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 22g carb, 2g fiber, 43mg sodium

Dairy Do-er?:  For a creamier option substitute milk, cream, or try a milk alternative for the grape juice, omit the lemon, and add 1/2 cup organic Greek yogurt.