BLUEBERRY SORBET

4 cups fresh or thawed frozen blueberries
1 can (6 ounces) frozen apple juice concentrate

In a food processor or blender, combine blueberries and apple juice concentrate; blend until liquefied.

Pour into an 11- by 17-inch baking pan. Cover and freeze until firm around the edges, about 2 hours.

With a heavy spoon, break frozen mixture into pieces. In a food processor or blender container, place mixture and blend until smooth but not completely melted.

Spoon into a 9-by 5-inch loaf pan; cover and freeze until firm. Serve within a few days.

Servings: 6
Source: North American Blueberry Council