Ingredients
1 pound blueberries (about 3 cups)
2 tablespoons fresh lemon juice
2 cups Herb Syrup with lemon verbena
Preparation
Process the blueberries and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
