Blueberry Sorbet with Mint Palmier

by Mary Papoulias-Platis

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Let’s celebrate the summer season with fresh blueberry sorbet, and fresh mint from the garden. Many years ago I planted a small pot of mint in a rose planter and today, well you know what happened. I suggest you grow it in a pot, because of it’s invasive roots. Now that it has overtaken the entire planter area, I try to use it in as many recipes as I can. I do have to say, I love mint. It is a staple in the Greek diet. We love mint in our salads, drinks, and in our sauces. I make a five-ingredient potato salad with mint for my summer BBQ’s and it’s a hit every time. Just potatoes, extra virgin olive oil, feta, and mint.  Find the recipe here. It can stay outside during a party without any worries.

The Mint Palmier is a French pastry also often called Elephant Ears. The palmier (PAHL me yay) is a classic shape in French pastry that’s easy to form and that shows off fillings beautifully. Once you start working with puff pastry, you can develop your own shapes and fillings. A great site for this is Dufour, in my opinion makes the best pre-made puff pastry.


Making blueberry sorbet

Blueberry Sorbet with Mint Palmier

You can't go wrong with this basic sorbet recipe. Use any berries you have in season and it turns out perfect!
Course Dessert
Cuisine California
Servings 1 1/2 pints
Author Mary Papoulias-Platis


  • 3 cups blueberries
  • 1 cup sugar
  • pinch of salt
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon vodka - optional


  1. Pulse the berries, sugar, and salt together in a food processor until combined.
  2. With processor running, add the water, juice, and vodka processing until sugar has dissolved.
  3. Strain mixture through a fine meshed strainer into a bowl. Refrigerate until chilled about 1 hour.
  4. Transfer to an ice cream maker and churn for 20-35 minutes until soft in texture.
  5. Freeze until firm. This should take up to 3 hours.

Recipe Notes

The sorbet can be served on it's own because it has such a strong berry flavor. Two scoops per person is satisfying enough. I just decided to add a crunch with a puff pastry palmier because they are so easy to make. I added a touch of mint and sugar to give it a boost. But, you can certainly leave it out.




Mint Palmiers

Want to add a little crunch to your refreshing sorbet, add this crunchy cookie called a palmier. This recipe calls for mint, but change it up by adding an herb of your choice. These also can be savory, and can served with salads and soups.

Course Dessert
Cuisine French
Keyword dessert, mint, palmier
Servings 12
Author Mary Papoulias-Platis


  • 1 sheet puff pastry, defrosted
  • fresh mint, finely chopped - divided
  • 1-1/2 teaspoon sugar


  1. Pre-heat oven to 400 degrees.

  2. Chop the fresh mint and set aside.

  3. On a floured surface or parchment paper, roll the dough into a 10-inch square.

  4. Spread 1/2 the chopped mint and sugar over the dough.

  5. Roll the left side over the left side. Place back into the refrigerator until cold.

  6. Remove and slice into 1/2-inch pieces. Dip slices on one side with the remaining mint.

  7. Place the herb cut side up onto a lined baking sheet.

  8. Bake until golden brown about 10-15 minutes. Flip and cook 5 more minutes.

  9. Carefully move to a wire rack to cool.

  10. Can be served warm or cold.


blueberry sorbet with polimiers

Enjoy your Summer, Mary!

© 2016 – 2022, Mary Papoulias-Platis. All rights reserved.

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