Blueberry sherbet isn’t terribly popular, especially in commercial markets … but it should be! Luckily, it’s a breeze to make yourself, and takes only moments to throw together.

YIELD: 1 QUART

INGREDIENTS 

• 2½ cups fresh blueberries
• Juice of 1 lemon
• 1 cup sugar
• 1 cup water
• ⅓ cup heavy cream

PREPARATION

1. Rinse the blueberries, but do not dry. Drizzle with the lemon juice and 2 tablespoons of the sugar. Cover and set aside while making the syrup.
2. Place the remaining sugar and the water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool.
3. Place the blueberry mixture in a food processor, and purée until smooth. Press through a strainer. Stir into the sugar syrup.
4. In a separate bowl, whip the cream to stiff peaks, then fold into the blueberry mixture.
5. Add to ice cream maker and follow manufacturer’s instructions for freezing.