Blueberry season is here and I have once again eaten them by the handful, made jam, chilled blueberry soup and smoothies. But this sorbet is my favorite hot weather recipe for these blue gems. I realize there is a recurring theme in my posts of late -- pomegranates and ice cream. But I am still using my Pom samples and I am in love with my new ice cream maker. Seriously, I would use it everyday if it was not so hazardous to my health. However, I like to think that this dark and sultry sorbet has some real health benefits. It is chock full of antioxidant fighting power while remaining fat free and sweet. And the sugar is not really all that appalling. I say give it a try. My family loved this ice cream maker treat. Hmmm it is snack time -- I think there is a little left.
2 Cups blueberries
1/4 Cup unsweetened pomegranate juice.
1/2 Cup powdered sugar
Blend blueberries and pomegranate until smooth. Press through a strainer into a medium size bowl. There will be quite a bit of blueberry skin leftover. But there should be a couple cups of juice. Blend in powdered sugar to strained juice. Pour into ice cream maker and freeze according to directions and desired consistency.
Either eat immediately or freeze for an additional hour.