Make a Simple Syrup: place 1 c. sugar and 1 c. water in a saucepan along with the cinnamon stick and bring to boil, simmer about 5 minutes, dissolving the sugar. Cool completely. When cool, discard the cinnamon stick.
Wash berries and drain.
Run the berries through a food processor or blender.
Strain out the seeds, skins – discard.
Add the lemon juice, Simple Syrup, and Limoncello, if using it, to the blueberry puree. The Limoncello does help keep the sorbetto at a nice consistency and is not overly detectible.
Make the sorbetto in your ice cream maker according to manufacturer directions. Keep the sorbetto in the freezer.
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