Blueberry Sorbet - 1 Pint

15 oz. of canned blueberries in heavy syrup
1/2 cup of water
1/4 cup sugar

Drain the blueberries and reserve the syrup.
In a food processor or blender puree about
1/3 of the can of blueberries, (5 ozs.)
Cook water and sugar until the sugar dissolves.
Add the reserved syrup and the pureed
blueberries. Stir until really mixed and then
chill about 30 minutes.

Freeze in an ice-cream maker or spread out in a
baking pan in the deep freezer.

Serve with the remainder of the blueberries.