Instructions: Lemon peel, thinly sliced (yellow part only) fresh lemon balm or mint sprigs

SAUCE: Combine 4 cups fresh blueberries (or frozen), water, lemon juice and cornstarch in heavy large saucepan. Stir over medium-high heat until mixture boils and thickens. Cool slightly. Puree mixture in processor or blender until smooth. Mix in sugar. Refrigerate until chilled, about 3 hours. (Can be prepared 2 days ahead.)

Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries.

Garnish with lemon peel and lemon balm.

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