This sherbet has the most incredible color (nearly black-purple) and a flavor that is so intensely blueberry...it's just amazing.

Blueberry Sherbet
Chez Panisse Desserts, by Lindsay Romolif Shere

Makes a scant quart

3 pint baskets blueberries
1/2 cup plus 2 tablespoons water
3/4 cup plus 1 tablespoon sugar
Grated lemon peel to taste
Lemon juice to taste
Kirsh to taste

Rinse the berries and pick out any bad ones Put them in a non-corroding saucepan with the 2 tablespoons water and cook over low heat until tender. Puree in a blender, food processor, or food mill. You will want 3 cups. Boil the 1/2 cup water and sugar together for 5 minutes and add to the puree. Grate a little lemon peel very fine and add about 1/4 teaspoon. Squeeze in a few drops of lemon juice and a few drops of kirsh if you like. Chill thoroughly; then freeze according to the instructions with your ice cream maker.

Serve with other berry sherbets or vanilla ice cream, or alone with crisp cookies.