2 pints fresh organic blueberries
1 cup water
1 cup turbinado sugar (sugar in the raw)
1. To a blender, add blueberries and set aside.
2. In a medium saucepan over high heat, combine the water and sugar; cook until the sugar is dissolved completely.
3. Transfer the hot mixture to the blender; puree the blueberries for about 3 minutes, or until there are no more noticeable chucks (make sure you start on low cause this mixture is ripping hot and may come out the top is started on anything else, I use a kitchen towel and cover the lid to be safe).
4. Place this mixture either directly into an ice cream maker, or in the fridge to it can cool down. Now depending on your ice cream make it could take as long as 45 minutes until it's ready to be put in the freezer. When placing this sorbet in the freezer don't cover with a normal top; use a piece of wax or parchment paper to cover it, keeps the lid from freezing to the sorbet (have broken many plastic containers when trying to remove the lid.) Enjoy
Source of recipe: This is one of my recipes from a restaurant I used to work in