Blueberry Sherbet II


4 servings


1/2 cup heavy cream
3/4 cup granulated (white) sugar
1/2 cup blueberry puree
juice of 1 lemon


Whip cream until peaks stand. Combine remaining ingredients and fold into whipped cream, blending well. Pour mixture into small shallow pan, cover, and freeze until ready to serve.

Spoon frozen mixture into mixer bowl and beat with an electric mixer until smooth. Serve in sherbet dishes.

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