Blueberry sorbet with yoghurt jellies

Sorbet is a refreshing "between courses" treat on its own, or served as a dessert, with the yoghurt jellies.

Sorbet

1 cup	Caster sugar
1	Lime, juiced
3 cups	Blueberries, fresh or frozen (Main)
1 ½ cups	Water

Jelly

1 Tbsp	Icing sugar, if using unsweetened yoghurt (use a gluten-free one if needed)
2 cups	Yoghurt, plain or flavoured (Main)
1 Tbsp	Gelatine, dissolved in 1/4 cup of warm water
1	Lime, juiced

Directions

1. To make the sorbet, bring the sugar and water to a boil while stirring, then let simmer for 5 minutes, cool.
2. Process the berries in the bowl of a processor until smooth, then combine with the cooled syrup and lime juice.
3. Freeze for 2 hours, then puree briefly in a food processor and return to the freezer until set.
4. To make the jelly, whisk the yoghurt, icing sugar, lime juice and gelatine together then pour into six small moulds or ramekins.
5. Refrigerate overnight or for at least 5 hours.
6. To release, dip each mould briefly into hot water, run a knife around the edge and invert on to a serving plate.
7. Serve with the sorbet.