Recipe - Lemon Sorbet Wfresh Blueberries And Blueberry

4 cup Fresh blueberries
1 cup Water
3 tablespoon Fresh lemon juice
2 tablespoon Cornstarch
3 tablespoon Sugar
1 One half pt Lemon sorbet
2 cup Fresh blueberries

lemon peel, thinly cut or sliced up (yellow part only) fresh lemon balm or mint
sprigs

SAUCE: Combine 4 cups fresh blueberries (or frozen), water, lemon juice and
cornstarch in heavy large saucepan. Stir over mediumhigh heat until
mixture boils and thickens. Cool slightly. Puree mixture in processor or
blender until smooth. Mix in sugar. Refrigerate until chilled, about 3
hours. (Can be prepared 2 days ahead.)

Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries.
Garnish with lemon peel and lemon balm.

Bon Appetit, June, 1991.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini