Our blueberry dessert is a simple recipe that will please any crowd.  The vibrant colors of the blueberry sorbet remind everyone how wonderful spring and summer are.

Ingredients

2 2/3 cups fresh or frozen blueberries (if using frozen blueberries, thaw in refrigerator)
1/3 cup of sugar
2/3 cup of water
2 teaspoons lemon juice

Directions

• In a small saucepan, mix together the sugar and water on medium heat until the sugar dissolves (about 1-3 minutes). Make sure you carefully watch this because you don’t want it to burn. Remove from heat and cool completely (this will take about 1-2 hours).
• In a food processor or blender, puree blueberries, lemon juice and cooled sugar water mixture.
• Pour combined liquid into the ice cream maker and freeze according to manufacture’s instructions. Sorbet is particularly soft after churning but firms up after freezing. After the sorbet is finished in the ice cream maker, transfer to an air tight container. Cover tightly and freeze until ready to serve.

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Notes: Don’t have an ice cream maker?  Pour your sorbet mixture into a freezer-safe covered container and “still freeze” it.  However, you have to stir the mixture every half-hour or so to keep it from freezing into a solid block.