I tried a new method when making this blueberry sorbet. It uses egg white which I had not tried before. The sorbet has an amazing set and is so easy to make. And best of all, you do not need a churner.
Head straight on to the Recipe For ♥ Blueberry Sorbet ♥
Next month Dave and I are heading off to the UK for a holiday. Once again, this meant applying for a Visa. Each time we do so the methodology changes. This year our Visa applications were completed online which was the same procedure as last year. I saved our previous application so a lot of what I did was copy and paste. This was a great time saver, other than the fact the order of some of the questions had changed. There should have been no need to print off the 24 pages but the day I completed the documentation the checklist download feature was not working and so I had to do so. The next day when I went in to book our appointments, the download was working, which meant printing off those 18 pages. With the 6 needed for the appointment I had printed off a small forrest.
Be inspired to make ♥ Blueberry Sorbet ♥ #LavenderAndLime Share on X
The best change to the site has been the fact that you can now upload all of your documentation beforehand. They require a lot of information, such as your flight and accommodation details, proof of employment and income as well as proof of residence. I also had to get a letter from a family member stating they were staying in South Africa while Dave and I travelled. I uploaded a total of 24 documents, forgetting to include our marriage certificate. Thankfully that was not crucial. Due to privacy issues the UK Government cannot create a file with all of this documentation saved to it. Which means in 2021 I shall be uploading all of the data again! After all of the computer work I could not get Dave and I an appointment together, unless I was prepared to pay £89, which I decided was not worth it.
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Blueberry Sorbet
Ingredients
- 300 g frozen blueberries
- 10 mls lemon juice
- 45 g icing sugar
- 1 egg white, slackened
Method
- Place the blueberries, lemon juice and icing sugar into a blender
- Use the highest speed setting and chop until the berries are broken up
- With the blender running, pour in the egg white
- Scrape down the sides a few times and keep blitzing until the mixture is pale and processed
- Pour into a freezer proof lidded container and freeze for at least an hour before serving
Inspiration published on Lavender and Lime October 21:
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- 2016 – Baked Pap With Pork Mince
- 2015 – !Khwa Ttu
- 2013 – Strawberrylicious Cup Cakes
- 2012 – Winners Announced For 3 Competitions
- 2011 – Chicken Cashew Curry
- 2010 – Roasted Red Pepper Bread Rolls
I can almost taste it now, Tandy. It sounds delicious.. Thank you!
It is perfect for summer!
Oh Tandy this looks amazing. It will be perfect to enjoy over a hot summer and over Christmas and looks so simple to make. Thanks you so much for sharing this recipe. Cheers Pauline
My pleasure, and it will be perfect for Christmas 🙂
Definitely going to try with the egg white next time! Love the vibrant colour of this!
Me too Alexandra 🙂
I freeze tons of blueberries in July when in season for recipes like this Tandy! Looks great and glad I don’t need a churner since I don’t have one!
I hope you try this recipe Laura 🙂
Sorbets are so refreshing–I’ll have to give this a try! I love that so many recipes can be made with frozen fruit–the season is too short!
I love that we get such good quality frozen fruit here 🙂