Blueberry Sorbet

By jakbdiva

Ingredients

• 2/3 cup water
• 2/3 cup sugar
• 2 lbs/1 quart fresh blueberries
• 2 tbsp lemon juice

Details

Servings 8

Preparation

Step 1

Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.

Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it for an hour in the refrigerator.

While the syrup is cooling, place blueberries in a food processor or blender (you may need to do this in two batches). Blend blueberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.

Refrigerate puree until syrup has chilled – about 1 hour.

Combine chilled syrup and blueberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return blueberry puree mixture to metal pan, cover and freeze for 3-4 more hours. Remove from freezer about 10-15 minutes before serving.