The Ice Cream & Frozen Yogurt Cookbook 2004

Blueberry Sorbet
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 quarts N/A N/A 175 N/A 0g N/A 46g N/A 0mg


INGREDIENTS:
1 cup sugar 1/2 cup light corn syrup 1 cup water
4 cups fresh or frozen blueberries, thawed 1/4 cup lemon juice



1 IN A SMALL SAUCEPAN: Combine sugar, corn syrup, and water. Stir over low heat until sugar dissolves; set aside. Puree blueberries in blender or food processor fitted with a metal blade. If desired, pour into a fine strainer. Use the back of a spoon to press puree through strainer into a small bowl. In a medium bowl, combine pureed blueberries, lemon juice, and syrup. Cool to room temperature. Pur into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions.

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