Blueberry Sorbet

1. 1

   In a saucepan over medium-high heat, mix together the blueberries, sugar, and water; bring to a boil.

2. 2

   Decrease heat to medium-low and cook, uncovered, for about 2 minutes, stirring occasionally.

3. 3

   Cool slightly.

4. 4

   Transfer mixture to the container of a blender or food processor; puree until smooth; return mixture to pan.

5. 5

   Add in creme de cassis, lemon juice, and ginger ale; stir to mix well.

6. 6

   Freeze in an electric ice cream maker by following the manufacturer's directions.

7. 7

   Transfer mixture to another container and place in the freezer for several hours.

8. 8

   Take out of the freezer 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.