Bring 200 ml water with 150 g sugar to the boil and allow it to cool. Mix with the juice of a lemon and 290 ml blueberry whole fruit juice. Beat an egg white until stiff and fold into the fruit purée. Freeze in an ice cream maker for 45 minutes (or place in the freezer and beat thoroughly with a whisk every 20 minutes, until the sorbet has a creamy consistency).
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