July is National Ice Cream Month as well as National Blueberry Month. Why not combine both concepts and make blueberry ice cream?

Or, lower in calories and lactose free, blueberry sorbet?

You don’t need an ice cream maker to prepare this two-ingredient blueberry sorbet; just blueberries and apple juice concentrate.

The recipe, from U.S. Highbush Blueberry Council, couldn’t be easier to make. While you can do it with fresh blueberries in season, it’s just as good with frozen blueberries, which are picked at their peak and flash-frozen.

The icy and refreshing treat can be enjoyed plain or served with cake, cookies, pies or fruit salad; or turned into a sorbet cocktail or mocktail.

RECIPE: BLUEBERRY SORBET

Ingredients For 4 Cups/6 Servings

Preparation

1. COMBINE the blueberries and apple juice concentrate in the bowl of a food processor or blender. Whirl until liquefied and our into a 11 X 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours.

2. BREAK the frozen mixture into pieces with a heavy spoon. Place the pieces into the food processor or blender and whirl until smooth but not completely melted.

3. SPOON into a 9 X 5-inch loaf pan; cover and freeze until firm. Serve within three days.
Find more recipes at BlueberryCouncil.org.