Wednesday, July 23, 2014

Gadget Guy Has A Purpose: Blueberry Sorbet

Call me slow, unobservant or simply (and perhaps more accurately) in denial, but I just realized a few months ago, after decades of marriage, that my husband is a gadget geek. It kind of snuck up on me slowly, because he doesn't buy a bunch all at once. They dribble in, one at a time every few months, each meant for a particular project. It doesn't seem like that much. At first.

The KitchenAid mixer was one he found on Craigslist for a steal, cherry-red and still in its original box, intended for his initial bread experiments. Handy for grinding meat or tomatoes, too, once we got the grinder attachment. Then he switched bread techniques, requiring the purchase of a few cast iron Dutch ovens, the better to get the kind of crusty artisan loaves he'd been dreaming of.

A soda streamer came at some point, to make soda water for cocktails and soft drinks with fruit syrups we'd made, then an ice cream maker, which he's used for sorbet and ice cream experiments. But it was the bright orange instant-read laser thermometer gun that finally got my attention, with its "pistol grip" designed to "accurately measure temperatures at a distance!"

That one I'm still trying to figure out, but I'm sure he had a good reason. After all, the other gadgets and doodads have certainly paid off in some delicious additions to our repertoire. It could be worse, right?

Dave's Blueberry Sorbet

2 pints blueberries
4 Tbsp. granulated sugar
4 Tbsp. mild-tasting honey
1 Tbsp. fresh-squeezed lemon juice
1 tsp. lemon zest

Place all ingredients in a blender* and purée until smooth. Put a fine-mesh sieve over a medium-sized mixing bowl and, working in batches, press the purée through the sieve with a spatula. Place the mixture in the refrigerator and chill for at least an hour, then follow directions on your ice cream maker to process the sorbet.

* Some sorbet recipes call for adding a pinch of salt before puréeing, but it's terrific without.

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