Blueberry Lemon Sorbet
No ice cream maker? No problem! This Blueberry Lemon Sorbet is easy and simple.
1 cup Stonewall Kitchen Wild Maine Blueberry Jam (available at Weekends)
1/2 cup fresh lemon juice
1/2 teaspoon minced lemon zest
2 cups water
Combine Wild Maine Blueberry Jam, lemon juice, zest and water in a bowl.
Pour into a flat glass or metal dish and freeze until solid, 6 hours or overnight.
Cut into chunks, process in a food processor just until smooth, then refreeze for at least 2 hours before serving.
Optional: top with fresh, local blueberries and enjoy!
Photo from Stonewall Kitchen, stonewallkitchen.com