Blueberry Sorbet

Ingredients

• 1 ½ pounds fresh blueberries, rinsed and picked through
• 3 Tablespoons fresh squeezed lemon juice
• ½ cup + 2 Tablespoons granulated sugar
• 2 Tablespoons light corn syrup*

Instructions 

1. Rinse blueberries and pat dry or toss in colander to remove excess water. Put berries in a bowl of a food processor or blender. Add lemon juice, sugar, and light corn syrup*. Process until mixture is a smooth puree.
2. Transfer to an airtight container and let chill in the fridge until cold (1-24 hours).
3. Freeze mixture in ice cream maker according to your unit’s instructions. Once sorbet has reached a soft serve consistency, transfer to a freezer safe container. Freeze for at least 2 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint and additional blueberries.