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Lemon Blueberry Sorbet Recipe

From Desserts From An Herb Garden by Sharon Kebschull Barrett (St. Martin's Press), for About.com

Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.

Prep 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.

Recipe Source: Desserts From An Herb Garden by Sharon Kebschull Barrett (St. Martin's Press)
Reprinted with permission.

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