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 Blueberry Chef
 - Recipes for Blueberries.

FROZEN BLUEBERRY VELVET

Home-made sherbets tend to get very hard in the average freezer.  For this reason you will want to take them out and let them mellow in the refrigerator for a short while before scooping, or turn into a bowl and beat before serving.

6 cups fresh blueberries, rinsed, drained

½ cup water, divided

1 cup sugar

1 Tbsp lemon juice

1 envelope unflavored gelatin.

Combine blueberries and 1/4 cup of the water.  Cover and cook over low heat until berries are soft. Crush while berries are cooking.  Press through sieve.  Add sugar and lemon juice.

 Sprinkle gelatin over remaining 1/4 cup water in saucepan.  Heat until gelatin dissolves.  Add to hot puree and leave to cool.  Pour into large container and freeze until half frozen.  Remove from freezer and beat until fluffy.

Fill small containers 3/4 full.  Cover tightly and freeze.

 To use: thaw and stir into vanilla ice cream.  Use as a sauce or scoop out as a sherbet.