Blueberry Sorbet with Lemon and Cornmeal Cookies

Article first published as Blueberry Sorbet with Lemon Cornmeal Cookies on Blogcritics.


The markets are awash with reasonably priced local berries right now, so I was delighted to pick up several baskets.  I’m using them for snacks, on oatmeal in the morning, in savories sauces with pork, in salads, and for yummy, healthy desserts. Blueberries are packed with fiber, antioxidants, vitamin C, as well as just a ton of deliciousness.  Here is a wonderful and easy sorbet recipe that’s so refreshing in the summer, especially paired with some crisp yet tender lemon cornmeal cookies with a hint of ginger.  Enjoy!

 For the Sorbet:

3  cups  fresh blueberries

1/4  cup red wine

2  tablespoons  honey

3 Tbsp sugar

1 Tbsp corn syrup

Zest and juice of 2 lemons

Pinch of Sea salt

Place all ingredients in a bowl and mash with a potato masher. Then pour the mixture into a blender or food processor; process until smooth.  Strain through a mesh screen into a medium bowl, and push all the juice through with the back of a spatula, leaving only the processed berry skins and larger pieces of lemon peel.  Cover the mixture with plastic wrap and place in the fridge for at least an hour and for up to 36 hours.  Churn in an ice cream maker as directed for 20-25 minutes.

For the Cookies:

1 cup all purpose flour

1/3 cup cornmeal

½ tsp baking soda

¼ tsp salt

3/4 tsp ginger

¾ cup plus 2 Tbsp sugar

6 Tbsp softened butter

Juice and zest of one lemon

1 egg

Preheat the oven to 350 degrees.  First, in a mixer, blend the softened butter and sugar until fluffy and smooth, about 3 minutes.  Add the egg and beat well.  Add the lemon juice and zest – mix until thoroughly blended.  In a separate bowl, mix the flour, cornmeal, ginger, salt and baking soda with a whisk until blended.  Add in stages to the wet mixture, blending by hand with a wooden spoon or silicone spatula.  Use either a baking sheet lined with parchment paper or a silicone liner.  Transfer the batter by tablespoons to the prepared baking sheet and bake for 11-12 minutes until browned.  If you like a sweeter cookie, sprinkle the tops with turbinado sugar or sugar in the raw just before baking.  Allow to cool on the baking sheet for 1-2 minutes, then transfer to a rack to cool.  These cookies have such a unique crispiness thanks to the cornmeal and the hint of lemon and ginger is perfect with the berry sorbet.  You could also make these with lime instead of lemon for a nice change, and pair it with mango or raspberry sorbet.  Enjoy!