Preparation Method
- Place the frozen blueberries in the blender, followed by the lemon zest and juice, water, sugar, blueberry syrup, and vodka. Select the SMOOTHIE setting. Once the cycle finishes, transfer the mixture to a shallow dish, cover with plastic wrap, and freeze until it is hard enough to scoop, 2 to 3 hours. Scoop the frozen sorbet into bowls and serve.
Variation: Lemon-Blueberry Granita
Make the blueberry-lemon purée, then pour the mixture into a 9-by-13-inch baking dish and freeze until it starts to crystallize, 30 to 60 minutes. Use a fork to break up the mixture, making sure to get into the corners of the pan. Return the pan to the freezer and repeat every 30 minutes until the mixture is completely icy and frozen, about 3 hours. Fluff with a fork one last time and freeze 30 minutes longer before serving.
Pro Tips
- Vodka in the sorbet base slows down the freezing process, making the ice crystals smaller and giving the sorbet a creamier mouthfeel. The vodka also makes the sorbet easier to scoop.
- The frozen blueberries help chill down the sorbet base faster and eliminate the need to use ice cubes.
