Blueberry Sorbet



Recipe Information
Ingredients
Directions
Put blueberries in blender in small amounts (about 1/4 pound at a time), adding enough water each time to let the blender work well (about 1/4-1/2 cup), and about 1/4 cup of corn syrup to up to a total of 1 cup.
Freeze in the freezer, stirring every 1/2 hour-1 hour, as I don’t have a machine.
After it’s frozen and ready to serve (about 3 hours later), I add 1-3 tablespoons of sugar to the top of the sorbet and then mix that around.
Notes
Substitutions




