1tablespoonfresh mint leaves, plus more for garnishing
1dry pintblueberries, rinsed
2tablespoonslemon juice (from 1 large lemon)
2tablespoonsvodka, optional
1/4cuplight corn syrup
Instructions
In a blender, pulse a small amount of the peach juice together with the mint leaves.
Add the remaining ingredients and blend for 1-2 minutes, or until the blueberries are broken down.
After the blueberry-peach mixture is blended, strain it through a sieve set over a bowl. Place the covered bowl into the refrigerator and allow the sorbet base to chill anywhere from 3-24 hours.
Once the sorbet base has chilled completely, pour the mixture into your ice cream/sorbet maker and churn it for 20 minutes- or as the manufacturer's sorbet instructions direct.
Transfer the churned sorbet to a sorbet container and serve immediately, or- for a firmer sorbet- freeze for at least 2 hours.
Allow the sorbet to sit at room temperature for 15 minutes prior to scooping it.
Garnish your dish of blueberry-peach sorbet with a sprig of mint, if desired.
Notes
Store the sorbet in the freezer to maintain it's texture.
This Blueberry-Peach Sorbet is best enjoyed within 2 months.