Blueberry Lemonade Sorbet

1. 1

   In a blender or food processor puree the blueberries with the lemonade concentrate, the honey or creme de cassis, and 1 cup cold water and freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

2. 2

   Transfer the sorbet to a freezer container and freeze until it is firm.

3. 3

   The sorbet may be prepared 5 days in advance, covered tightly and chilled.

4. 4

   Arrange the scoops of sorbet in dessert glasses, garnished with the blueberries, the lemon slices and mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.