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Sorbet ice cream blueberry lemon
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Directions
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Bring the sugar to the boil with 125 ml of water and stir until the sugar has melted. Allow the syrup to cool slightly.
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Add the lemon zest and lemon juice, the blueberries and a pinch of salt and puree.
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Fill the ice cream molds 3/4 with the fruit mixture and put them in the freezer for 1 hour without sticks.
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Divide 100 grams of blueberries. Stir with a skewer or skewer so that the berries are spread and freeze further with the sticks.
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Nutrition
55Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs5% DV14g
Fiber0% DV0g
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