Blueberry Vanilla Sorbet Recipe

1. Scrape seeds from vanilla bean and place seeds and scraped bean into a small saucepan. Add water and sugar; bring to boil. Reduce heat and simmer until reduced to a generous 1/3 cup (75 mL), about 10 minutes.

2. Strain into blender and add blueberries and lemon juice; puree on high speed.

3. Pour into a shallow square 8- or 9-inch (2 or 2.5 L) metal pan, cover with plastic wrap and freeze until firm, about 4 hours.

4. Scrape a fork over the frozen mixture to create loose crystals. Scrape into an airtight container, cover and freeze for at least 30 minutes or for up to 4 weeks.