Blueberry Ginger Sorbet

Now that our blueberries are abundant, it's a perfect time to 'waste' a whole bunch on blueberry sorbet - combining two of my favourite Bay of Fundy flavours: blueberry and ginger! This recipe comes from The Joy of Ginger cookbook.

Blueberry Ginger Sorbet

1 cup + 2 Tbsp white sugar
1 cup + 2 Tbsp water
3 Tbsp grated ginger
6 cups wild blueberries
1/4 c lemon juice

1. Combine sugar, water, ginger in medium sauceapn and bring to boil. Reduce heat and simmer 5 minutes. Let stand til cool.
2. Place this syrup along with blueberries and lemon juice in blender; blend til smooth. Strain through a fine wire sieve.
3. Refriderate until cold, then freeze.
4. Before serving, take it out of freezer and let stand for a half hour. (The flavours stand out best when softened slightly).

Makes about 5 cups. P.S. Watch out for funny blue teeth!!