Here is the recipe for the Sorbet, it was amazingly flavorful and delish! I am not a fan of ice cream normally, but homemade is so much better that I adore it.
1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large).
If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions.
Add the egg white, if using, during the last 2 to 3 minutes of churning. Place into an airtight container and freeze.