Lemon peel strips, fresh raspberries and mint sprigs, optional
Directions
For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon peel to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish.
For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon peel and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish.
For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon peel and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11-in. x 7-in. dish.
Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.
Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.
