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Poslfit Recipes: Blueberry Sorbet
1-1/4 lb. frozen blueberries, half-thawed
2/3 c. sugar
1/3 c. water
1 large peach or three tiny ones, pitted but not peeled, with 2 T additional sugar
juice of half a lime
Put sugar and water in small saucepan, heat until sugar thoroughly dissolved.
Combine all ingredients, blend for thirty seconds or so until smooth.
Process in ice cream maker if available.
If not, put in coldest possible freezer, stir thoroughly to aerate
and cool evenly every 10-15 minutes for 1-2 hours.
Freeze longer for firmer consistency.
Serving suggestion: slice freestone peach in half to use as bowl,
remove slice from bottom to add stability. Put a generous scoop
of sorbet in pit cavity, garnish with fresh sprig of mint.