Simply Blueberry Sorbet

1. 1

   In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.

2. 2

   In a blender, puree the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.

3. 3

   Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the

4. 4

   , immediately pack into the pan. Or store, tightly covered, in the freezer.

5. 5

   Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).

* Per serving · 4 servings · Values may vary.

No additional tips available.