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Ice Cream Sunday: Lemon Blueberry Sorbet

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This week’s edition of Ice Cream Sunday isn’t ice cream at all, but sorbet. Why? Well maybe we still have seven pounds of frozen blueberries to get creative with, maybe somebody forgot to buy ice cream making ingredients this week, or maybe a certain somebody’s pants popping a snap put some things into perspective. Either way, this recipe counts. Plus, it is easy and delicious.

All It Takes:

*1 1/2 cups frozen blueberries (bloobs)

*3 lemons

*1 1/2 cups filtered water

*3/4 cup white sugar

*2 tablespoons brandy

What to do:

Heat your frozen bloobs on medium until they all pop and are very juicy, but don’t reduce at all.

Strain blueberries through a mesh strainer, getting all the juice you can out of them.

While you are at it, juice the lemons over the strainer so it catches all the seeds.

Zest one lemon. Add the zest, sugar, and water to a pot and heat until boiling, then remove from heat and add to your juice.

Add one or two tablespoons of brandy. The brandy adds a unique depth of flavor, plus alcohol improves the texture of your sorbet.

Garnish with a candied lemon peel.

Chill the mixture really well, and then follow your ice cream maker’s instructions.  You could actually probably make this, or any sorbet, without an ice cream maker. Just put in a shallow dish, freeze, and pull it out to stir up every half hour or so. It may not turn out as gorgeous as the below picture, but it will probably pass.  Maybe next week we will be back to ice cream, maybe we will make frozen Weight Watchers shake pops, we’ll see.

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