recipe courtesy Martha Stewart Living Magazine, July/August 2000 issue
It’s blueberry time! This is a nice light tasting sorbet, perfect for a hot summer day. I used fresh blueberries, but you can probably use frozen (thawed) blueberries, too. Enjoy!
1/3 cup water
2/3 cup sugar
4 cups blueberries
1/2 lemon, juiced
1. In a saucepan, combine the water and sugar. Over a medium heat stir the mixture until the sugar is dissolved. Remove from heat and allow to cool before using.
2. Using a food processor, puree the blueberries. Pour the pureed blueberries through a fine mesh sieve to remove the skins.
3. To the sugar syrup, add the lemon juice and strained blueberry juice. Stir to combine and pour into ice cream maker. After the mixture is frozen, transfer to container and freeze overnight.