Lemon Blueberry Sorbet Recipe
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Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation:
Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.
With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth. Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).
Yield: 4 servings.
Per Serving: 209 calories; 0.4 g fat (0 g saturated fat; 2 percent calories from fat); 50 g carbohydrates; 0 mg cholesterol; 7 mg sodium; 0.9 g protein; 2.9 g fiber.