Directions

1. Heat the sugar and water in a saucepan over medium-low heat until the sugar is completely dissolved. This takes about 5 minutes.

2. Mix the salt, Urfa Biber Chile, and lemon juice together in a small bowl, and then add to the warm sugar syrup and stir well.

3. Add blueberries and liquid mixture to the food processor and puree until completely smooth.

4. Put the blueberry sorbet in a covered container to chill in the freezer overnight.

5. Serve once completely frozen or store in an airtight container in the freezer for up to a month.