Blueberry Sherbet

From: "Erik. A Speckman"

Date: Fri, 23 Jul 1993 14:29:38 GMT

from _Left Bank Cookbook_
Sorbet aux Myrtilles(Blueberry Sherbet)
2 pints fresh blueberries, picked over but not washed (800 g.)
2 1/2 cups sugar(500 g.)
juice of 2 lemons
1 1/4 cups cold water (3 dl.)
Puree berries with sugar, lemon juice, and water.  Pour into ice cream
maker and freeze according to instructions--until smooth and frozen.  To
preserve the fruit flavor, serve the same day.


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