Blueberry Sorbet
 
4 cup  blueberries; fresh or thawed frozen
6 oz.  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 
 
-- 
(ID: 7717) Mirror: rec.food.recipes: Tue, May 11, 2004


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