Pomegranate Blueberry (Raspberry) Sorbet

After those pork chops the other day, I had about half a container of blueberries left over that I needed to somehow use. Those combined with the left over pomegranate juice from the Berry Chai Infusion made the perfect sorbet.

To make this, combine 1c of water with 1/2c of sugar and boil until the sugar dissolved. Chill until cold, about 1 hour, then combine with 2c pomegranate juice, 1/4c lemon juice, and 1T raspberry extract. Chill again (or chill the additional juices before adding). Pour into ice cream maker and freeze according to instructions. About 5 minutes before finished, add in 1/2c blueberries.

I wish this had scooped better, but what was lacking in consistency was more than made up for with taste. This sorbet is super tart and tangy, and a great snack for dessert or just a quick refreshment.