Gluten-Free, Vegan, Serves 12

Ingredients:

• 6 cups fresh or frozen blueberries
• 1/2 cup maple syrup
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup water

Directions:

If using fresh blueberries, rinse them under cold water and remove any stems. Combine the blueberries, maple syrup, lemon juice, and water in a blender or food processor. Blend until smooth and well combined. If the mixture is too thick, you can add a little more water to help it blend. If you prefer a smoother texture, you can strain the mixture through a fine-mesh sieve to remove any pulp or seeds. This step is optional. Transfer the blueberry mixture to a shallow dish or baking pan and place it in the refrigerator to chill for at least 1 hour or until completely cold.

Once the mixture is cold, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth and creamy consistency. Serve the blueberry sorbet immediately for a soft-serve consistency, or transfer it to a freezer-safe container and freeze for an additional 2-3 hours for a firmer texture. Scoop the blueberry sorbet into bowls or cones and garnish with fresh blueberries, mint leaves, or a drizzle of maple syrup if desired.