Simply Blueberry Sorbet
- 1 cup sugar
- 1/2 cup water, preferably spring water
- 1/2 teaspoon salt
- 3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
- 1/4 cup freshly squeezed lemon juice
- 1 large egg white, preferably farm-fresh (optional)
- In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
- In a blender, puree the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the
- , immediately pack into the pan. Or store, tightly covered, in the freezer.
- Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
sugar, water, salt, pints, freshly squeezed lemon juice, egg white
Taken from www.epicurious.com/recipes/food/views/simply-blueberry-sorbet-232350 (may not work)