- 1 c
- 1/2 c
- water, preferably spring water
- 1/2 tsp
- 3 pt
- (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
- 1/4 c
- freshly squeezed lemon juice
- 1 large
- egg white, preferably farm-fresh (optional) note: the optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. also optional is straining.
Replace 1/4 cup of the water with pure pomegranate juice (I recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).