I make this every year as summer approaches and it’s always a hit

– 4 cups fresh blueberries
– 1 cup granulated sugar
– 1 cup water
– 2/3 cup fresh lemon juice (about 3-4 lemons)
– Zest of 1 lemon
– A sprig of fresh mint for garnish (optional)

1. In a saucepan, combine the sugar and water over a medium heat, stirring until the sugar has dissolved to create a simple syrup. Once the mixture begins to boil, remove it from the heat and allow it to cool.

2. While the syrup cools, wash your blueberries and remove any stems. In the embrace of a blender or food processor, puree the blueberries until smooth.

3. Strain the blueberry puree using a fine-mesh sieve to remove the skins and any lingering peskiness. You should be left with a beautiful, velvety puree.

4. Stir the lemon juice and zest into the puree. Once the simple syrup has cooled, combine it with the blueberry mixture, blending together a harmony of sweet and tangy.

5. Pour the sorbet mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of a tenderly whipped morning frost.

6. Transfer the sorbet to a freezer-safe container, allowing it to firm up for at least 4 hours, or until it’s set to your liking. When ready to serve, scoop into chilled bowls and garnish with a sprig of mint, should your heart desire.