I used to think that blueberries were the milquetoast of the fruit world, a token bit of wild to justify uninspired pancakes or muffins. My first taste of blueberry sorbet disrupted this boredom. I ordered it because its deep jewel tone seemed so unexpected for this fruit. I think I needed to taste it to make sure it was really just blueberry and not a port wine granita. That blueberry sorbet had a perfect balance of tart and sweet. It was sophisticated yet could have guest starred as a limited Starburst flavor.
Sometime soon I will make a treat in which blueberries are the only fruit, but today I had a frozen blend of mixed berries that sufficed for the task of make a fruit puree (diet) sorbet. This blend had equal parts blueberry, raspberry, and blackberry.
The finished treat made two servings with 80 calories each, 8 grams of fiber, and no added sugar.
Mixed Berry Sorbet
2 cups mixed frozen berries
2 T water
2 packets Stevia (sweetens like 1/4 cup sugar)
Place all ingredients in a blender or food processor and pulse until smooth. Scoop into small bowls and enjoy.