Blueberry Orange Sorbet

Note from Cheri: This recipe was given to me by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where I spent a week dog sledding!) . The lodge serves some incredible gourmet food in the wilds of northern Minnesota, but one of the most delightful things about meals there was the sorbet. Each night, Chef Ron would have a new flavor, ready to cleanse the palates of his hungry northwoods diners. Follow this link to learn more about Ron, Gunflint Lodge and more great recipes.

4 cups water 2 cups sugar 4 cups fresh or frozen blueberries juice from 3 lemons 4 cups orange juice, fresh or from concentrate 1/4 cup triple sec (orange flavored liqueur)

Bring water, sugar and blueberries to a boil and cook for 5 minutes. Strain, pressing down hard on the blueberries in order to get as much juice as possible. Cool and combine with remaining ingredients. Chill then freeze in an ice cream machine according to manufacturer's instructions.