Sugarfree Blueberry Sorbet Recipe

Directions:

1. In a saucepan, bring Splenda and water to a boil. Let boil for about 30 seconds, remove from heat.
2. Put blueberries, and lemon juice in a blender; blend until smooth.
3. Combine with the water and Splenda mixture.
4. Refrigerate to chill thoroughly.
5. Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.
6. Alternately, pour the mixture into ice-cube trays and freeze, then blend in a blender or food processor until smooth.
7. Makes about 2 1/2 to 3 cups.