Lingonberry Sorbet
Capture the vibrant, tart essence of Scandinavian summer with this Lingonberry Sorbet recipe—a refreshing frozen treat that’s as stunning as it is delicious. Bursting with the bright, tangy flavor of lingonberries, this sorbet balances sweet and sour perfectly with the addition of freshly squeezed lemon juice and a homemade simple syrup. Whether made with fresh or frozen lingonberries, the recipe offers the option to strain the purée for an ultra-smooth texture, making it as refined as it is flavorful. A touch of light corn syrup ensures a creamy, scoopable consistency, even without an ice cream maker. Perfect as a palate cleanser or a light dessert, this easy-to-make lingonberry sorbet is a delightful way to add a unique Nordic twist to your frozen dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Lingonberries (fresh or frozen)
- 0.75 cups Granulated sugar
- 1 cups Water
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Light corn syrup (optional for smoother texture)
Instructions
1. In a medium saucepan, combine the water and granulated sugar over medium heat. Stir constantly until the sugar has completely dissolved, creating a simple syrup. This should take about 3-5 minutes. Remove from heat and allow it to cool to room temperature.
2. If using fresh lingonberries, rinse them thoroughly under cold water. If using frozen lingonberries, allow them to thaw slightly for easier blending.
3. Place the lingonberries in a blender or food processor and puree until smooth. If desired, strain the puree through a fine-mesh sieve to remove the seeds for a smoother sorbet. This step is optional but recommended for a refined texture.
4. In a large bowl, combine the lingonberry puree with the cooled simple syrup, lemon juice, and light corn syrup (if using). Stir until fully incorporated.
5. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, usually around 15-20 minutes, until the mixture has thickened and taken on a sorbet texture.
6. If you do not have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place it in the freezer and stir with a fork every 30 minutes until it reaches the desired texture, approximately 3-4 hours.
7. Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours to fully set.
8. Serve scooped into bowls or cones, and enjoy the refreshing tartness of lingonberry sorbet!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 194.1 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
