This Michigan Blueberry Fennel Sorbet utilizes the freshest of blueberries paired with the unique combination of fennel, basil and mint. Fennel gives the sorbet almost a rich honey-like flavor, while the herbs add a fresh aromatic note complimenting the berries perfectly. Additionally, blueberry fennel simple syrup is used to make the flavor even deeper.
For the Simple Syrup
2 cups sugar
1 cup water
1/2 cup fresh blueberries
1/2 teaspoon fennel seeds, lightly crushed
(Makes approximately 3 cups of simple syrup)
For The Sorbet
6 cups frozen blueberries (I froze my fresh berries the day before)
2 cups blueberry fennel simple syrup
1/2 teaspoon fennel seeds, slightly crushed
4 tablespoons mint
2 tablespoons basil
Making the Syrup
- In a small sauce pan combine sugar, water, blueberries, and fennel seeds and cook over medium-high heat.
- Stir well and slightly crush berries to release their juice.
- Bring to a boil, then lower temperature to low and simmer for 5 minutes.
- Remove from heat and set aside to cool.
- Once syrup is slightly cooled, strain through a fine mesh colander and set aside until ready to use.
Making the Sorbet
- In a blender or food processor combine frozen blueberries, simple syrup, fennel seeds, mint, and basil.
- Blend on high until ingredients are smooth and well blended.
- Pour in to a sturdy freezer-safe container and freeze overnight.
- If sorbet isn’t soft enough for your liking, unthaw, add some additional sugar, re-blend, and freeze again. The more sugar you add, the softer it will become.
- If you prefer a smoother texture, feel free to strain the sorbet after blending.
- Use any remaining simple syrup for a cocktail (it makes a delicious mojito!) or add to lemonade. It also makes for a great topping for ice cream or pancakes.