Blueberry Sorbet made with baking sugar alternative

Recipe by Molly Marzalek-Kelly
1 Review 3.0 out of 5 stars

Sorbet (ice cream’s dairy-free cousin) is most often a vibrant celebration of the fruit it’s made from, and this frozen confection is no exception. Fresh blueberries, lemon, vanilla, and just a hint of cinnamon combine to give this treat its winning flavor; xanthan gum and alcohol make it both creamy and nicely scoopable. Our Baking Sugar Alternative adds sweetness without any added sugar for a fruit-forward sorbet that's refreshing and light.

Prep
20 mins
Total
7 hrs 30 mins
Yield
3 1/2 cups
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Blueberry Sorbet made with baking sugar alternative - select to zoom
Blueberry Sorbet made with baking sugar alternative - select to zoom
Blueberry Sorbet made with baking sugar alternative - select to zoom
Blueberry Sorbet made with baking sugar alternative - select to zoom

Instructions

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  1. Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.  

  2. Using a food processor or blender, purée the blueberries until smooth; leave them in the processor bowl or blender jar. 

  3. In a saucepan set over medium heat, combine the water, sugar alternative, lemon juice, salt, and cinnamon. 

  4. Whisk together and heat gently just until the sugar alternative has dissolved and the mixture is smooth. 

  5. Remove from the heat and add the liquid to the bowl or jar with the berry purée. 

  6. Add the vanilla, xanthan gum, and lemon zest. Pulse a few times to combine; the mixture will be slightly thick. 

  7. Transfer the mixture to a heatproof bowl, cover, and refrigerate until thoroughly chilled, at least three hours, or overnight.  

  8. Stir in the vodka and freeze the sorbet in an ice cream maker according to the manufacturer's instructions.  

  9. Transfer the sorbet to a container with an airtight lid and freeze for at least four hours before serving.  

  10. Store, tightly covered, in the freezer for up to three months.  

Tips from our Bakers

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.

  • The liqueur or vodka keeps your ice cream/sorbet soft enough to scoop right out of the freezer. Want to leave out the alcohol? Go right ahead; your ice cream/sorbet will freeze rock-hard, so make sure to remove it from the freezer 20 minutes or so before serving, to soften.

  • This recipe yields about 3 1/2 cups of sorbet, and it can easily be increased if you’d like to make more. Simply multiply each ingredient by 1.5 to yield about 5 1/4 cups sorbet – just be sure that your ice cream maker can accommodate the larger size. 

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