Wow. This sorbet is the deepest and darkest of reds. The perfect dessert for Valentines Day. I made the sorbet with bio-dynamic blueberries from Drum-Drum farm, a farm gate in Main Ridge, Mornington Peninsula. If you can’t get access to good quality blueberries (the season will drawing to a close soon) you can easily use frozen blueberries.

You'll Need

  • 1 kg blueberries
  • 200g caster sugar
  • 50g powdered glucose (available from some supermarkets or health food shops)
  • 100ml water


In a food processor, puree the blueberries until smooth.

Place half the puree into a non-stick saucepan with the sugar, powdered glucose and water. Bring to the boil slowly, stirring constantly until all the sugar as dissolved. Allow to cool.

Add the remaining puree to the chilled mixture and strain through a fine mesh sieve to remove any pulp and skin. Churn in an ice-cream maker, using manufacturers instructions.


  1. How goos are Drum Drum blueberries? I bought a big tub at the Red Hill market on Saturday – we have ploughed through them and now i wish i had bought more!! – my 15 month old would literally live on blueberries if I let him (could be worse).

  2. No, I saw the whoppers but just went for the big tub of normal size ones (but they were pretty big) – I wish I had bought more now 🙂 Good to pop in the freezer too x

  3. Stunning pics! I like texture of your blog. No doubt recipe looks delicious. That’s why I m obsessed of your blog.

Write A Comment