- 1 cup organic cane sugar
- ½ teaspoon sea salt
- ½ cup water
- 6 cups fresh, ripe organic blueberries
- ¼ cup freshly squeezed Meyer lemon juice
- 1 teaspoon Meyer lemon zest (optional)
- 1 large organic egg white, duck or chicken (optional)
Put saucepan over medium heat, and add water, sugar and salt. Whisk until all ingredients are dissolved, making a syrup. Remove from heat, and let syrup return to room temperature. We prefer to put the syrup in the fridge to get cold for an hour or so before making sorbet, but it can also be used at room temp.
Purée fresh blueberries, syrup, and lemon juice until smooth (if you have Meyer lemon zest, add it now). Put into fridge in a non-reactive bowl (not plastic), cover, and allow to chill anywhere between a few hours to one day.
Churn combined ingredients in an ice cream or sorbet maker as per the manufacturer’s directions. (We use a Cuisinart, which takes about 30 minutes.) Before the sorbet has reached its final consistency, add the egg white. Once the sorbet has reached desired thickness, serve immediately or store covered in freezer until serving. Outdoor temperatures should be at least 85°F for optimal enjoyment.