Blueberry Ice Cream Sorbet
By Chef Swapnadeep Mukherjee
Blueberry – 2 lbs
Lemon zest – 1/4 tsp
Lemon juice – 1 tsp
Egg White – 2
Crushed Ice – as needed
Add blueberry, lemon zest, lemon juice, and egg white in a bowl.
Put all the ingredients in a blender and blend for a minute until smooth.
Remove the mixture in the large bowl.
Chill the mixture for an hour in the deep fridge.
Serve with a few fresh blueberries and lemon zest!