Blueberry Sorbet with Almonds

Rinse blueberries, puree in a blender and pass through a fine sieve. Boil white wine with sugar and glucose. In a bowl, mix blueberry puree, wine mixture, some almonds and lemon juice and cool down in the fridge at 5-7°C (approximately 40-45°F). Freeze in an ice cream machine according to the manufacturer's instructions. In the last few minutes add the chopped almonds.