Ingredients with Measurements:
- 2 cups fresh or frozen lingonberries
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the lingonberries, water, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
2. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the berries have burst and the mixture has thickened slightly.
3. Remove the saucepan from the heat and let the mixture cool to room temperature.
4. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
5. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
6. Stir in the fresh lemon juice and mix well.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until the sorbet is frozen and smooth.
9. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Boiling: Medium-high heat
- Simmering: Low heat
- Chilling: Room temperature
- Freezing: Ice cream maker and freezer
Serving size:
- Makes about 4 cups of sorbet
- Serving size: 1/2 cup
Nutritional information:
- Calories: 120
- Total fat: 0g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 28g
- Protein: 0g
Substitutions for ingredients:
- Lingonberries: cranberries or raspberries
- Lemon juice: lime juice or orange juice
Variations:
- Add a splash of vodka or gin for an adult version of the sorbet
- Top with fresh whipped cream and a sprinkle of cinnamon for a festive dessert
Tips and tricks:
- If using frozen lingonberries, thaw them before using in the recipe
- Make sure to strain the mixture through a fine-mesh sieve to remove any seeds or solids for a smooth sorbet
- For a softer sorbet, serve immediately after churning in the ice cream maker
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 2 weeks
Reheating instructions:
- Sorbet does not need to be reheated, simply let it sit at room temperature for a few minutes before serving to soften slightly
Presentation ideas:
- Serve the sorbet in small bowls or glasses with a sprig of fresh mint for a pop of color
Garnishes:
- Fresh mint leaves
- Whipped cream
- Cinnamon
Pairings:
- Serve with a slice of pound cake or shortbread cookies for a delicious dessert
Suggested side dishes:
- None needed, this sorbet is a perfect standalone dessert
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes to soften before serving
- If the sorbet is too soft, freeze it for an additional hour or until firm
Food safety advice:
- Make sure to wash the lingonberries thoroughly before using in the recipe
- Store the sorbet in the freezer at 0°F or below to prevent bacterial growth
Food history:
- Lingonberries are a staple in Scandinavian cuisine and are commonly used in jams, sauces, and desserts
Flavor profiles:
- Lingonberries have a tart and slightly sweet flavor, similar to cranberries
Serving suggestions:
- Serve the sorbet as a refreshing dessert after a heavy meal or as a palate cleanser between courses
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Swedish
Taste: Tangy, Sweet, Refreshing, Tart, Fruity