The month of June brings warm weather, weddings, and blueberries. If you live by an orchard, now is the perfect time to go out and pick your own blueberries. Even if you can’t pick them, blueberries abound in grocery stores and farmers’ markets. Buy some today, then use them to make this refreshing and extremely simple blueberry gelato recipe.
Gelato Ingredients
- 1/8 cup water
- 2 cups milk
- lime/lemon juice and zest
- 1/2 cup sugar
Blueberry Flavoring
- 2 cups blueberries
Combine the water, blueberries, and sugar together in a saucepan over medium heat. Stir occasionally, not letting the berries burn. Keep the concoction on medium heat until the berries are fully mashed and the sugar is completely dissolved.
Strain the mixture through a fine-mesh sieve, unless you would like to keep the skins and seeds in the gelato. Add in the lime/lemon juice and zest.
After the mixture has cooled to at least room temperature, add in the milk. Place the gelato batter into the refrigerator for at least two hours, but preferably overnight.
After two hours, or the next day, take the gelato batter out and scoop it into your gelato maker of choice. Let the gelato machine churn the batter until it is frozen.
Your blueberry gelato is now ready to eat. You may also store it in an airtight container in the freezer for about a week.
Notes:
Frozen blueberries may be substituted for fresh ones, so this recipe is amenable to wintertime gelato-making too!
Lime juice and zest seem to bring out the flavor of the blueberries better than lemon, but either may be used depending on what is available in your kitchen.
