Blueberry Lemon Sorbet
about 3 cups sorbet
- 2/3 cup Domino® Granulated Sugar
- 3/4 cup water
- 1 (12-oz.) pkg. frozen blueberries, unsweetened, thawed
- 2 1/2 tablespoons lemon juice
In a small heavy saucepan, combine sugar and water. Cook over low heat until sugar is dissolved; cool. Purée blueberries in food processor or blender. Combine blueberry purée with sugar/water mixture and lemon juice in canister of ice cream freezer. Freeze according to manufacturer's directions.
Most sorbets are strained to remove any skin or seeds from fruit. This is totally optional as the blueberry skins add flavor and interesting texture.
1 pint fresh blueberries may be substituted for frozen.