Blueberry Sorbet

I tasted my first sorbet on a trip to France in 1994. (It's fitting that I should be posting this on Bastille Day!) The tiny, sailboat-filled harbor of Honfleur in Normandy is lined with restaurants and art galleries. We had dinner at La Chaloupe. I don't remember what the main course was, but for dessert I had two small scoops of sorbet; one pear, the other chocolate-mint. I've been hooked ever since.

Sorbets are incredibly easy to make and any type of fruit can be substituted in this recipe. It helps to have an ice cream maker, but you can also freeze the puree in ice cube trays and blend in a food processor or blender just before serving.

You will need:

4 cups fresh or frozen blueberries
1/2 cup sugar
1 cup water
1 tablespoon fresh lemon juice

In a small saucepan, combine the water and sugar. Bring to a boil; reduce heat and simmer until all the sugar dissolves. Remove from heat and cool to room temperature, then refrigerate several hours or overnight.

Puree the berries in a food processor. Add the lemon juice and mix well with the cold sugar syrup. Pour in to canister and freeze according to the directions for your ice cream maker. It takes about 30 minutes in mine.

Serve immediately or pack in a plastic container and store in the freezer. Let stand at room temperature about 15 minutes before scooping. Makes about 5 cups.