BLUEBERRY SORBET

1/2 cup sugar
2 tbsp. fresh lemon juice
1 (20 oz.) bag frozen unsweetened blueberries
1 tbsp. water

TO PREPARE THE SUGAR SYRUP:
In 1-quart saucepan, heat sugar, lemon juice, and water to boiling over high heat. Reduce heat to low and cook, stirring occasionally, until sugar dissolves. Remove from heat.

TO PREPARE THE SORBET:
In food processor with knife blade attached, blend frozen blueberries until fruit resembles finely shaved ice, stopping processor occasionally to scrape down side. (If fruit is not finely shaved, sorbet will not be smooth.)

With processor running, slowly pour hot sugar syrup in a thin stream through feed tube and process until mixture is smooth but still frozen. Spoon into freezer-safe container and freeze until firm.

TO SERVE:
Let sorbet stand at room temperature 10 to 15 minutes to soften slightly for easier scooping.

Makes about 3 1/3 cups

VARIATIONS:

PEACH SORBET:
Prepare as for Blueberry Sorbet but use 1/4 cup sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon water for sugar syrup; adding 1/2 teaspoon almond extract to cooked syrup; instead of blueberries, use 1 bag (20 ounces) frozen unsweetened peach slices. Makes about 3 cups.

CANTALOUPE SORBET:
Prepare as for Blueberry Sorbet but use 1/2 cup sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon water for sugar syrup; instead of blueberries, use 1 small ripe cantaloupe (2 pounds), seeded, cut into small chunks, spread on jelly-roll pan, and frozen overnight. Makes about 4 cups.

STRAWBERRY SORBET:
Prepare as for Blueberry Sorbet but use 1/3 cup sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon water for sugar syrup; instead of blueberries, use 1 (20 ounces) bag frozen unsweetened strawberries. Makes about 2 1/3 cups.

Source: Good Housekeeping Step-by-Step Great Desserts