More About Blueberry Sorbet “Cupcakes”
PREP TIME 30min
COOK TIME 6hr 30min
SERVES 12
INGEDRIENTS
5 cups fresh blueberries (about 2 1/2 pt.), plus more for garnish
⅓ cup honey
¼ cup granulated sugar
2 teaspoons lemon zest plus 2 Tbsp. fresh lemon juice (from 1 lemon)
⅛ teaspoon kosher salt
1 (5.3-oz.) pkg. pure butter shortbread cookies (such as Walker’s)
2 tablespoons salted butter, melted
1 cup heavy cream
1 teaspoon vanilla extract
¼ cup powdered sugar
Fresh strawberries, halved
DIRECTIONS
1 Stir together blueberries, honey, sugar, lemon zest, lemon juice, and salt in a medium bowl. Mash slightly with a potato masher.
2 Pour mashed blueberry mixture into a blender, and process until smooth, about 2 minutes. Press blueberry mixture, in batches, through a fine wire-mesh strainer into a large bowl; discard solids. Cover and chill strained mixture 1 hour.
3 Pour mixture into frozen freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a bowl; cover with plastic wrap, and freeze until just set but not frozen, about 2 hours.
4 Meanwhile, pulse cookies in a food processor until finely crushed, 10 to 12 times. Stir together cookie crumbs and butter. Place paper baking cups in a 12-cup muffin pan; divide crumb mixture evenly among muffin cups and firmly press mixture on bottom and slightly up sides of muffin cups. Freeze 1 hour.
5 Place heavy cream and vanilla in the bowl of a stand mixer fitted with whisk attachment; beat on medium-high speed until foamy; gradually add powdered sugar, and beat until medium peaks form. Cover and chill until ready to assemble “cupcakes.”
6 Spoon sorbet evenly into muffin cups, lightly pressing with a spoon, until level with top of paper liners. Freeze at least 2 hours.
7 Remove sorbet “cupcakes” from freezer, and remove and discard paper muffin cups. Top “cupcakes” with whipped cream, and garnish with blueberries and halved strawberries. Serve immediately.
COOK TIME 6hr 30min
SERVES 12
INGEDRIENTS
5 cups fresh blueberries (about 2 1/2 pt.), plus more for garnish
⅓ cup honey
¼ cup granulated sugar
2 teaspoons lemon zest plus 2 Tbsp. fresh lemon juice (from 1 lemon)
⅛ teaspoon kosher salt
1 (5.3-oz.) pkg. pure butter shortbread cookies (such as Walker’s)
2 tablespoons salted butter, melted
1 cup heavy cream
1 teaspoon vanilla extract
¼ cup powdered sugar
Fresh strawberries, halved
DIRECTIONS
1 Stir together blueberries, honey, sugar, lemon zest, lemon juice, and salt in a medium bowl. Mash slightly with a potato masher.
2 Pour mashed blueberry mixture into a blender, and process until smooth, about 2 minutes. Press blueberry mixture, in batches, through a fine wire-mesh strainer into a large bowl; discard solids. Cover and chill strained mixture 1 hour.
3 Pour mixture into frozen freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a bowl; cover with plastic wrap, and freeze until just set but not frozen, about 2 hours.
4 Meanwhile, pulse cookies in a food processor until finely crushed, 10 to 12 times. Stir together cookie crumbs and butter. Place paper baking cups in a 12-cup muffin pan; divide crumb mixture evenly among muffin cups and firmly press mixture on bottom and slightly up sides of muffin cups. Freeze 1 hour.
5 Place heavy cream and vanilla in the bowl of a stand mixer fitted with whisk attachment; beat on medium-high speed until foamy; gradually add powdered sugar, and beat until medium peaks form. Cover and chill until ready to assemble “cupcakes.”
6 Spoon sorbet evenly into muffin cups, lightly pressing with a spoon, until level with top of paper liners. Freeze at least 2 hours.
7 Remove sorbet “cupcakes” from freezer, and remove and discard paper muffin cups. Top “cupcakes” with whipped cream, and garnish with blueberries and halved strawberries. Serve immediately.
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