Blueberry-Ginger Sorbet

• 1 cup plus 2 tablespoons sugar
• 1 cup plus 2 tablespoons water
• 3 tablespoons grated fresh ginger
• 3 pints fresh blueberries, cleaned
• 1/4 cup fresh lemon juice

1. Combine the sugar, water and ginger in a medium saucepan and bring to a boil.
2. Reduce heat and simmer for 5 minutes.
3. Let stand until cool.
4. Place the blueberries, ginger syrup and lemon juice in a blender and blend until smooth.
5. Strain through a fine-mesh sieve.
6. Refrigerate until cold.
7. Freeze according to the directions on your ice-cream machine.
8. Divide among 4 dishes and serve.

sugar, water, ginger, blueberries, lemon juice

Taken from cooking.nytimes.com/recipes/9286 (may not work)