Simply Blueberry Sorbet

First off, this is not my photo, however mine looked exactly like this, I borrowed the photo from Sweet Pleasure.

I purchased the ice cream attachment for my Kitchenaide mixer this summer and we have been busy making ice cream and sorbet.

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

Preparation

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.