Blueberry Sorbet--because it's F'ing hot outside.

When the weather channel and news station tell you that it feels like 110°F degrees outside (Fahrenheit, that's about 43 degrees Celsius) then you can't bake. Well no, I could bake but Mike said we are eating too many sweets and that it's not healthy. I have no idea what he's talking about. Instead though I took blueberries that came from a local farm and reduced them down to their purest juicy form (all you do is boil them in some water until they pop then squeeze their guts out through cheese cloth; HINT: you might want to wear gloves as they can stain your hands for a day or two). To that juice I added a boiled mixture of sugar, lemon juice, and pomegranate juice. This cooled in the fridge overnight so I could use it in the Kitchen Aid Ice Cream maker attachment the next day. Luck for us last night was the next day and it worked perfectly! We had this colorful sorbet after dinner, it was essence of blueberry with citrus hints and for fun it even changes your tongue color!