Blueberry Sorbet

This simple low fat dessert is light and refreshing on a hot summer day.

SUGAR SYRUP
3/4 cup water
3/4 cup sugar

SORBET
2/3 cup sugar syrup

4 cups blueberries
3 Tbsp. corn syrup
2 Tbsp. fresh orange juice

Combine water and sugar in a small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to a boil. Cool.

Meanwhile, puree berries in a food processor or blender until smooth. Strain, pressing on solids to extract all the juice. Combine 2/3 cup of the sugar syrup, corn syrup and orange juice with the pureed berries. Stir well to combine. Pour mixture into a freezer container and mix until firm. Makes about 3 cups.

Serving suggestions: Serve with fresh fruit or layered with vanilla ice cream.