Blueberry Mascarpone Sherbet

Blueberries are one of my all time favorite fruits, so when my sister-in-law visited a couple weeks back and brought with her a gallon sized ziplock of the fresh harvest she picked at the local orchard, I was thrilled to say the least.

Andrew couldn’t resist giving the bag a bit of a poke to make sure we did, indeed, have a gallon of the tasty blue orbs.

Left to my own devices, I could unabashedly munch the entire bag away, but that wouldn’t be very generous of me so I spared a few cupfuls to whip up one last summer time dessert before the heat leaves us for good.

I love colder weather fare; soups, stews, hearty meats and potatoes are some of my favorites.  But this late summer sherbet has earned a place on my menu and is welcome back anytime (well anytime the mercury is topping at least 80 degrees that is).  While Labor day isn’t the official end to summer, it is a strong signal that Autumn is right around the corner and if you want to eat your ice cream, you better do it pretty darn soon.  Point absolutely taken.  Let’s spin up some ice cream, shall we?


Putting a batch together is pretty simple.  Start out by grabbing up a small pot and bring a few cupfuls of the blueberries, some water and a little sugar to a boil.

Once it begins to boil, mash up the blueberries and let it cook for a minute or two more to get out all the luscious flavor.  Turn off the heat and let it cool down to room temperature.

When the blueberry mixture is cooled, strain it to get out all the bits and pieces.  Grab up a blender and add in the liquid along with a little mascarpone cheese, some milk, honey, vanilla and a squeeze of lemon juice to enhance the flavors.  You know the drill;  swirl, swirl, swirl.

Pop it into your chilled ice cream maker and run it until it’s ready to rumble.

A fitting way to say goodbye to summer if I do say so myself.  I hope everyone enjoys their labor day weekend!

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Blueberry Mascarpone Sherbet

Total Time: 1 hour

Ingredients:

1 Cup Water
2 Cups Blueberries
1/3 Cup Sugar
11/2 Cups Milk
4 Oz. Mascarpone
1/4 Cup Honey
1/2 Lemon, Juiced
2 tsp Vanilla

Directions:

Add the water, blueberries, and sugar to a small pot and bring to a boil.

Mash the blueberries and cook for 1-2 minutes more. Cool to room temperature.

Strain the blueberry mixture.

To the cooled blueberries add the milk, mascarpone, honey, lemon juice, and vanilla. Blend until well combined.

Run through an ice cream maker according to manufacturers directions.

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17 Responses to “Blueberry Mascarpone Sherbet”

  1. 1

    malia — September 2, 2011 @ 10:15 am

    that is the most gorgeous color julie and i bet it tastes ever better! xo

  2. 2

    Laura in Cancun — September 2, 2011 @ 10:56 am

    Wow, it’s BEAUTIFUL! And I imagine it tastes incredible

  3. 3

    Faith — September 2, 2011 @ 10:59 am

    /i love blueberries and this looks fantastic. A great way to say goodbye to summer and welcome fall. Andrew is so cute :)

    Have a great weekend.

  4. 4

    anne — September 2, 2011 @ 12:07 pm

    oh that looks delicious and the color is to dye for!! Anne

    On another note: I jsut contracted with Purr design and I am wondering how you like you end product? I’m not on their schedule until Dece., so I’ve got lots of time to plan!

  5. 5

    myFudo — September 2, 2011 @ 5:12 pm

    Looks great, I can only imagine the sweet sensation it’ll leave in my mouth :) Love the photo.

  6. 6

    Mari's Cakes — September 2, 2011 @ 5:41 pm

    So many blueberries!! Your are so lucky, I wish I was there :) This has to be one of the best sorbets on earth. It looks DELICIOUS, Julie. Have a great weekend :)

  7. 7

    Crystal's Cozy Kitchen — September 2, 2011 @ 5:42 pm

    I’m also a HUGE fan of blueberries and would love to get that many! I typically have a blueberry smoothie for breakfast. Every. Day. I can’t wait to try this Sherbet!

  8. 8

    Tres Delicious — September 2, 2011 @ 6:53 pm

    I love the flavor of this ice cream, It looks wonderfully prepared

  9. 9

    Ameena — September 3, 2011 @ 9:49 am

    Perfect recipe for the hot LA temps we are finally having! I only wish I had an ice cream maker. And a place to put it. :)

  10. 10

    5 Star Foodie — September 3, 2011 @ 10:31 pm

    Sounds like a delightful sorbet! Gorgeous color!

  11. 11

    Beth (OMG! Yummy) — September 4, 2011 @ 10:48 am

    Hi Julie – Just thinking of you from California. Hope you had a great summer and that the school year is off to a great start for your kids.

    The blueberry sherbet is beautiful. I might have to give this a go – Love the idea of the richness of the mascarpone, if not the calories :-)

    Have a great long weekend.

  12. 12

    Manderley — September 4, 2011 @ 3:09 pm

    Hummm yumm, I like this!

    Xo

  13. 13

    Jessica — September 6, 2011 @ 1:00 am

    That color? Swoon! How absolutely stunning, I can’t wait to try it!

  14. 14

    Ma What's For Dinner — September 6, 2011 @ 5:41 am

    2 of my favorite things combined and served up as cool frosty delight???? Sign me up!!! That is truly amazing. Can you ship me a pint? :)

  15. 15

    Winnie — September 12, 2011 @ 9:10 pm

    Mmmm. I can tell this would be so delicious!

  16. 16

    Maranda — September 15, 2011 @ 5:34 pm

    That is one giant bag of blueberries!! And a beautiful sorbet to go with them!

  17. 17

    Ana — September 16, 2011 @ 12:49 pm

    I love everything with blueberry in it. The color is gorgeous!

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