Blueberry Sherbet 16 oz Frozen blueberries,partially defrosted, OR 2 cups fresh blueberries, stemmed and washed
1 1/2 c Milk
3/4 c Light corn surup
3 tb Lime juice
2 tb Triple Sec OR orange-flavore liqueur
Combine blueberries, milk, corn syrup and lime juice in a blender
or food processor. Process until smooth. Pour mixture throught a
strainer, pressing out all the juice. Discard skins. Add Triple Sec
to strained mixture, cover and refrigerate until ready to freeze.
Pour into the ice cream maker and follow the manufacturer's
instructions for freezing. Blueberry Sherbet printer friendly version located here.
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