Lemon Blueberry Sorbet Recipe

Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.

With the processor on, pour lemon juice and rum , if using, through the feed tube; process until smooth. Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).

Yield: 4 servings.

Per Serving: 209 calories; 0.4 g fat (0 g saturated fat; 2 percent calories from fat); 50 g carbohydrates; 0 mg cholesterol; 7 mg sodium; 0.9 g protein; 2.9 g fiber.

Recipe Source: Desserts From An Herb Garden by Sharon Kebschull Barrett (St. Martin's Press)

Reprinted with permission.