Blueberry sorbet for Ninja Creami & Swirl

Directions

• Cook the blueberries
  Place the frozen blueberries in a saucepan with 40g sugar. Heat over medium heat for ten minutes. The blueberries will release their juice and soften. Stir regularly to prevent them sticking to the bottom.
• Blend the mixture
  Once the blueberries are fully cooked and softened, pour them into a blender or use an immersion blender. Blend until smooth and homogenous, with no lumps.
• Prepare the syrup
  In a small saucepan, bring the 40g water to the boil with the remaining 40g sugar. Stir until the sugar has completely dissolved. The result is a clear syrup.
• Assemble the two preparations
  Pour the hot syrup into the blueberry purée. Blend for a few seconds longer until the mixture is perfectly smooth and well-bound. This allows you to adjust the texture and sweetness of the sorbet.
• Freezing the mixture
  Transfer the mixture to a jar compatible with your Ninja Creami. Smooth the surface, close the jar tightly and place in the freezer for 24 hours, until completely solid.
• Rest before turbining
  Take the jar out of the freezer about 15 minutes before placing it in the Creami. This makes turbinating easier and gives a better texture.
• Turbine the sorbet
  Install the jar in the machine and start the Sorbet complete. At the end of the first cycle, if the texture still seems a little compact, use the Re-spin to further aerate and smooth the sorbet.