– 3 cups fresh or frozen blueberries
– 1 cup water
– 1/2 cup granulated sugar
– 1 tablespoon lemon juice
1. In a medium saucepan, combine water and sugar. Heat over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat and let cool to room temperature.
2. In a blender or food processor, puree blueberries until smooth. Strain the mixture through a fine-mesh sieve to remove any chunks or seeds.
3. Add the cooled sugar syrup and lemon juice to the blueberry puree and stir until well combined.
4. Pour the mixture into an ice cream machine and churn according to manufacturer’s instructions until it becomes a smooth sorbet.
5. Transfer sorbet to a freezer-safe container and freeze until firm, at least 2 hours.
6. When ready to serve, scoop sorbet into bowls or glasses and enjoy!
Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.