Minted Blueberry Orange Sorbet

3 c Picked-over fresh blueberries or frozen blueberries
1/2 c Packed fresh mint leaves
1/3 c Sugar
3 tb Triple sec; cointreau, or other orange-flavored liqueur
2 tb Fresh orange juice

If using fresh berries, put them in one layer in shallow baking pans and freeze until frozen solid, about 2 hours.

In a 2 cup saucepan combine remaining ingredients and crush with a pestle or wooden spoon until mint is crushed and sugar begins to dissolve. Warm mixture over moderately low heat, stirring, until sugar is completely dissolved and let stand 2 hours. Strain mint mixture through a fine sieve into a small bowl, pressing hard on solids to extract all syrup. In a food processor puree frozen berries until chopped fine (they will be dry). Add syrup and blend about 3 minutes, or until smooth. Transfer sorbet to an airtight container and freeze until firm enough to scoop.

Yield: 1 pint

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