Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chill. Purée blueberries plus ginger in a blender or food processor till there are no lumps left. Whole bluebrries should yield (4 cups) of pur (3 cups)ée. Tip in sugar and blend for 30 seconds. Tip in lemon plus salt, blend to incorporate, and adjust till it tastes right. Strain purée and move to fridge; chill for 2 to 3 hours till very cold. Churn sorbet in ice cream maker according in order to manufacturer's instructions. Move sorbet in order to freezer in order to firm upwards for 2 to 3 hours before serving.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low fat: 0.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 0.3% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.2 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 128 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
50 g per serving
100 % of the 50 g daily maximum · 200 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 290 kcal |
| Protein | 1.3 g |
| Carbohydrate | 74.5 g |
| of which sugars | 66 g |
| of which free sugars | 50 g |
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Fibre | 4 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
