- 2/3 cup water
- 2/3 cup sugar
- 2 lbs/1 quart fresh blueberries
- 2 tbsp lemon juice
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 hou 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.
Per Serving: Calories 112, Calories from Fat 2, Total Fat 0.3g, (Sat 0g), Cholesterol 0g, Sodium 4mg, Carbohydrate 27.1, Fiber 2g, Protein 0.5g