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1
Frequently stir the blueberries, the sugar, and 1/4 c. water over high heat till the berries begin to pop, 4-5 min.
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2
In a blender or possibly food processor, puree blueberry mix, Boysenberries, and lemon juice.
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3
rub through a fine strainer into a bowl; throw away residue.
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4
Add in more sugar or possibly lemon juice if you like.
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5
Nest bowl in ice water; stir often till cool.
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6
Pour chilled puree into an ice cream maker.
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7
Freeze as directed by the maker till the sorbet is hard sufficient to scoop.
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8
Serve or possibly place in freezer till frzn harder.
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9
NOTES : In the freezer, sorbet gets very hard.
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10
To serve, thaw partially, break into chunks, and beat to a slush with a mixer.
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11
To freeze sorbets without an ice cream maker:
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12
Pour the cooled sorbet mix into a stainless steel bowl, and place in the freezer.
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13
Let freeze till you have a 2-inch border of ice around the edge of the bowl - typically this takes 1 1/2 hrs or possibly so - then remove and scrape the frzn parts into the liquid middle, beating well with a whisk (or possibly even an electric beater, if you want a very smooth texture).
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14
Repeat, freezing this time around for about 30 to 50 min.
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15
Repeat 1 or possibly 2 times more, or possibly till it is of a consistency where you can scoop it loosely into a ball or possibly oval.
