Sorbet ice cream blueberry lemon

Bring the sugar to the boil with 125 ml of water and stir until the sugar has melted. Allow the syrup to cool slightly.

Add the lemon zest and lemon juice, the blueberries and a pinch of salt and puree.

Fill the ice cream molds 3/4 with the fruit mixture and put them in the freezer for 1 hour without sticks.

Divide 100 grams of blueberries. Stir with a skewer or skewer so that the berries are spread and freeze further with the sticks.