- 500 ml water
- 350 g caster sugar
- 50 g cane sugar
- 250 g blueberries
- 5 ml lemon juice
- 40 g meringue, ready-made
Chop the blueberries and sprinkle with the cane sugar. Leave to macerate for 30 minutes, then blend thoroughly. Bring the water to the boil with the caster sugar and allow to melt.
Leave to cool, then add the blueberry purée and lemon juice. Place the bowl in the freezer and mix with a whisk every 30 minutes until the sorbet is creamy and firm.
Use a tablespoon to form quenelles and distribute them among small single-portion cups. Top with crumbled meringue, garnish with mint and serve immediately.