Blueberry Lemon Sorbet

This is an easy sorbet to create. Some people who tried it also loved to mix it with the coconut vanilla ice cream for an even better dessert experience.

Ingredients

• 3-4 cups of blueberries
• 1 - 2 lemons
• 1/4 cup cane sugar

Instructions

1. Prepare the blueberry puree
1. If frozen, thaw the blueberries
• Potentially in the microwave
• You don't want them hot; just not frozen
2. Put the blueberries in a blender
3. Blend until relatively smooth (I "pulse" for 10 seconds)
4. Press the blueberry pulp through a strainer to separate the juice from the seeds and skin
2. Prepare the lemon juice
1. Cut the lemons
2. Squeeze the juice out of the lemons
3. Scrape out the lemon pulp if you like
4. Blend the lemon juice and pulp
3. Take 1.5 to 1.75 cups strained blueberry puree (from step 1) and add the cane sugar and 1/4 cup lemon juice (from step 2)
4. Stir the mixture until smooth
5. Pour the mixture into a CREAMi pint (up to the "max fill" line)
6. Freeze for 24 hours
7. Spin as "sorbet"
• You will likely need to "re-spin" to handle a crumbly texture
8. Serve and enjoy!

Notes

I prefer straining the blueberry pulp to produce the puree so that I do not have any seeds in the sorbet. You may not want to go to that much trouble. In that case, you can crush enough blueberries to have 1.5 cups of blueberry pulp, and then proceed with step 3 above. Although the mixture won't be perfectly uniform, the Ninja CREAMi will smooth the final sorbet.

Although we employed regular lemons in this recipe, you might try using Meyer lemons for their sweetness and reduced tartness.