Fresh blueberries, Juicy Juice 100% juice, berry flavor and just a little sugar make homemade sorbet. Good news: there’s no ice cream maker needed! The sorbet is sandwiched between purchased buttery sugar cookies for a fruity twist on traditional ice cream sandwiches.
Makes: 14 servings
Total Time: 8 hours
Active Time: 25 minutes
2 cups fresh blueberries
1 cup Juicy Juice 100% juice, berry flavor
½ cup sugar
28 2-inch butter or sugar cookies, preferably soft
- Bring blueberries, Juicy Juice 100% juice, berry flavor and sugar to a simmer in a large saucepan over high heat, stirring often. Reduce heat to medium-low and simmer until the berries burst, 4 to 6 minutes.
- Transfer berry mixture to a 9 by 13-inch glass baking dish and let cool to room temperature, about 30 minutes. Freeze until solid, 3 to 4 hours. Break up berry mixture, cutting into chunks with a chef’s knife and transfer to a food processor fitted with the steel blade attachment. Process, scraping sides as necessary, until smooth and the consistency of sorbet. Transfer to a loaf pan and freeze 1 to 2 hours until firm.
- Set 14 cookies on a baking sheet. Scoop ⅓ cup portions of the sorbet onto the cookies. Top with the remaining 14 cookies to make sandwiches, pressing down gently. Transfer the baking sheet to the freezer and freeze until firm before serving, at least 1 hour. For longer term storage, wrap each sandwich in plastic wrap and place in a re-sealable plastic freezer bag.