Blueberry Sorbet

• 175 g caster sugar
• 165 ml water
• 500 ml

Make a sugar syrup with 150 g of the sugar and 150 ml of the water. Remove from the heat and stir in the blueberry purée and pepper. Let cool, then chill in the refrigerator, 2 hours. Put the mixture in a sorbetière and work until partially frozen, 40 minutes. Meanwhile, make an Italian meringue with the egg white and