Updated Friday, August 17th, 2007
Yield: 1 quart
Blueberry sherbet makes a refreshing finish to many meals when a heavier dessert might seem too filling. This recipe is easy to concoct from fresh or frozen berries.
Boil together the sugar and water. Add the lemon juice and the puréed berries. Freeze until nearly solid; beat the egg whites until stiff; beat together with the frozen sherbet and return to the freezer.
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