Blueberry-Lavender Sorbet

Sorbet

• 3 cups fresh or frozen blueberries
• ⅓ cup xylitol
• 3 Tbsp water
• 1 pinch pure powdered stevia
• 1 Tbsp fresh lemon juice
• 1-2 drops lavender essential oil (start with 1 drop)

1. Combine the xylitol and water in a heavy sauce pan. Heat over medium high heat until all of the xylitol dissolves and it begins to boil. Remove from heat and pour it into a small container placed over an ice water bath and then refrigerate for at least 1 hour.
2. Puree the blueberries in a food processor or blender. Add the chilled syrup, lemon juice and stevia to add additional sweetness if necessary. Whisk to incorporate all ingredients.
3. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes twelve ⅓ cup servings.