A New Favorite

At the farmer's market yesterday, I bought a heaping pint of fresh Michigan blueberrues, and was inspired to create a new sorbet. It turned out to be a delicious summer dessert, and the deep plum color is remarkably vivid.

Lemon Blueberry Sorbet

2 cups water
2 cups superfine sugar
4 lemons
1/3 cup chardonnay
2/3 cup blueberries
Zest from 1 lemon

1. Remove peel, pith, and outer membrane from the lemons. Remove the flesh from the lemon segments, discarding the seeds. Place the lemon fruit, chardonnay, blueberries, and zest in a blender or food processor, and puree until completely smooth.
2. In a medium-sized pot, bring the water close to a boil, and then add the sugar, stirring until the sugar is completely dissolved. Bring the syrup to a slight boil. Add the lemon blueberry mixture to the pot and stir thoroughly.
3. Immediately transfer the liquid to a large, non-reactive, freezer-safe bowl and place in the freezer. Whisk the liquid thoroughly every 30 minutes, breaking up any ice crystals that may form. Continue this procedure until the mixture obtains the smooth texture and appearance of sorbet. Allow the sorbet to freeze completely overnight.