Blueberry Bisque

2 c. blueberries, fresh or frozen

1 c pineapple juice

1 c sour cream

lime sherbet

chopped fresh tarragon

Process blueberries in a food processor until smooth. Add pineapple juice and sour cream. Process to blend. Transfer mixture to a saucepan and bring to a boil. Gently boil 15 minutes. Cool slightly. Strain. Chill 8 to 10 hours.

Mix sherbet with tarragon and freeze to set. When ready to serve, pour bisque into bowls and garnish with a dollop of sherbet.