Jan 31, 2011
1-1/4 cups water
1 / 2 cup sugar
3 cups frozen blueberries
juice of 1 large lemon
2 tablespoons Creme de Cassis or Limoncello.
Dissolve sugar in boiling water and boil for 5 minutes. Allow it to cool, then add lemon juice and liqueur.
Put the blueberries and sugar syrup to the blender and process until smooth. For the smooth consistency put the mixture through a strainer.
Put the mixture into a deep dish and freeze, whisking with a fork every 20 minutes. Or use the ice-cream machine according to instructions. Transfer sorbet to a container you plan to store it in (or simply cover the bowl you've frozen it in) and freeze.
Decorate with berries and mint if desired and serve immediately. It melts so quickly!