Lemon sorbet w/fresh blueberries & blueberry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh blueberries |
| 1 | cup | Water |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Cornstarch |
| 3 | tablespoons | Sugar |
| 1½ | pint | Lemon sorbet |
| 2 | cups | Fresh blueberries |
Directions
lemon peel, thinly sliced (yellow part only) fresh lemon balm or mint sprigs
SAUCE: Combine 4 cups fresh blueberries (or frozen), water, lemon juice and cornstarch in heavy large saucepan. Stir over medium-high heat until mixture boils and thickens. Cool slightly. Puree mixture in processor or blender until smooth. Mix in sugar. Refrigerate until chilled, about 3 hours. (Can be prepared 2 days ahead.) Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries.
Garnish with lemon peel and lemon balm.
Bon Appetit, June, 1991.