This recipe is from the post: Chill Out
(A variation on the Weight Watchers Buttermilk-Basil Sorbet Recipe)
1 1/3 cups sugar, granulated, divided (I use cane sugar)
2/3 cup water
1/2 cup fresh mint leaves, minced
1 pint fresh blueberries, washed
4 cups buttermilk (whole)
3 Tablespoons fresh lemon juice
2 teaspoons lemon zest finely minced
To make the mint syrup, combine 2/3 cup sugar with the 2/3 cup water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add the mint and simmer for 5 minutes, set aside to cool.
In a large bowl, combine the remaining 2/3 cup sugar with the buttermilk, lemon zest and lemon juice, and stir until the sugar dissolves.
Place the blueberries and the cooled mint syrup in a food processor fitted with a steel blade, and process until the berries and the mint are well combined and fairly smooth, about 1-1 1/2 minutes. Strain the mixture through a fine sieve (removing and discarding the solids) and pour into the buttermilk mixture, stirring to combine all ingredients well. Cover with plastic wrap and chill for 2-3 hours. Run the sorbet mixture through an ice cream maker according to the package directions. Place the soft sorbet into freezer-proof containers and freeze for 12-24 hours before serving. Yields 1/2 cup per serving.
To make this recipe without an ice cream maker, pour the mixture into a metal tray and place it in the freezer. When the mixture starts to freeze, rake a fork through it several times to break up the ice crystals. Repeat this process about 4 or 5 times over the course of three hours.
You can also pour the mixture into ice pop molds.