BLUEBERRY POMEGRANATE SORBET
4-5 cups fresh or frozen blueberries
3 tablespoons fresh pomegranate juice
1 tablespoons fresh lemon juice
Pinch of salt
3/4-1 cup simple syrup
In a nonreactive pot, cook the blueberries, pomegranate and lemon juices
and salt until the berries soften and begin to burst, releasing their
color and flavor. Purée when cool.
Combine purée with simple syrup, differing the amount if you wish to
control sweetness, and freeze.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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