Blueberry-lemon sorbet from Health by Health Magazine

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Notes about this recipe

  • Christine on July 17, 2015

    Even though the recipe doesn't require an ice cream maker, I thought churning the mixture in mine couldn't hurt. It ended up very icy and almost granita-like though (maybe because I churned too long?) as well as being a little too tart (even though I love tart recipes!), so I threw it back in my food processor and added some agave nectar to sweeten it as well as some Amaretto liqueur. The liqueur is a trick I learned from a different recipe to help prevent over-freezing. The mixture was still quite cold and much creamier, so I then transferred it to a container to put in the freezer. I think I salvaged it after these tweaks, but I won't be saving this recipe. Next time I want blueberry sorbet, I will try a recipe from one of my cookbooks instead.

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