Blueberry Sorbet
4 cup blueberries; fresh or thawed frozen 6 ounces frozen
apple juice concentrate
In the container of a food processor or blender, combine
blueberries and apple juice concentrate; whirl until
liquefied. Pour into an 11 W 7-inch baking pan. Cover and
freeze until firm around the edges, about 2 hours. With a
heavy spoon, break frozen mixture into pieces. Place mixture
in a processor or blender container; whirl until smooth but
not completely melted. Spoon into a 9 W 5-inch loaf pan;
cover and freeze until firm. Serve within a few days.
Contributor: North American Blueberry Council
Yield: 6 servings
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