Blueberry Lemon Sorbet

Steps

1. If the blueberries are frozen, thaw them first, about 1 hour at room temperature.
2. Blend 350 g blueberries560 ml blueberries2⅓ cups blueberries525 g blueberries830 ml blueberries3½ cups blueberries, 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 45 ml water3 tbsp water3 tbsp water70 ml water70 ml water¼ cup water, 20 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice30 ml fresh lemon juice2 tbsp fresh lemon juice2 tbsp fresh lemon juice and 1 tsp finely grated lemon zest1 tsp finely grated lemon zest1 tsp finely grated lemon zest1½ tsp finely grated lemon zest1½ tsp finely grated lemon zest1½ tsp finely grated lemon zest for about 2 minutes, until very smooth.
3. For the silkiest texture, press the purée through a sieve to remove any skins.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top with fresh blueberries and a strip of lemon zest.