Blueberry Sorbet

Ingredients

• 5 cups fresh or frozen blueberries, rinsed, stems removed and discarded
• 1/4 cup sugar
• 1/4 cup honey
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• Pinch salt
• Fresh blueberries and sprigs of mint for garnish

Directions

1. Combine the blueberries, sugar, honey, lemon zest, lemon juice, and salt in a large bowl. Give everything a good stir so the berries are coated with the sugar, then crush the berries with a potato masher. Transfer the mashed mixture to a blender and puree for a couple of minutes, until it’s smooth. Set a sieve over a large bowl and, in batches, push the blueberry mixture through it with a rubber spatula; the sieve will hold back the sturdier bits of lemon and blueberry peel. Refrigerate the strained mixture for at least an hour, then churn it according to the instructions for your ice cream maker.
2. You can eat it right away, while the sorbet is still a bit soft, or freeze it for at least a few hours if you want it firmer. Don’t wait too long, though — the longer it sits in the freezer, the harder it will become.
3. Finish each serving with a few fresh blueberries and a sprig of mint.