When I was a professional baker, foodies would walk into the kitchen, look down their noses at my gorgeous flats of cultivated blueberries, and sneer, “Oh, I only like wild blueberries.” Then they’d stand there making idle chat while grabbing fistfuls of domestic blueberries and gobbling them up. Wild blueberries are indeed wonderful, but they can be hard to find (unlike annoying food snobs), so you can use any kind of blueberry here. Just don’t gobble them all up, or let anyone else do so, before you get a chance to use them.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 medium-sized ripe banana, peeled

　　2 cups (360 g) blueberries, fresh or frozen

　　3/4 cup (180 ml) water

　　1/2 cup (100 g) sugar

　　1 tablespoon freshly squeezed lemon or lime juice

　　

Step 1

Cut the banana into chunks and purée in a blender or food processor with the blueberries, water, sugar, and lemon or lime juice until smooth and few discernible bits of blueberry skins remain.

　　

Step 2

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Variation

Step 3

To make Banana-Blackberry Sorbet, substitute 2 cups (240 g) fresh or frozen blackberries for the blueberries.

　　

Perfect Pairing

Step 4

Make a fruit salad combining pineapple, tangerines, bananas, and any available berries, tossing the fruits with a bit of sugar and dark rum. Serve with a scoop of Banana-Blueberry Sorbet.

　　The Perfect Scoop