frozen desserts are a “go-to” favorite for me. as the summer is winding down, here is a recipe for those last few blueberries that you have saved from your summer harvest. this recipe uses the sweetness of the blueberries to make a delicious dessert. by adding one cup of Chardonnay, the sorbet does not freeze solid due to the alcohol content, making this a soft delicious treat.
to make this recipe, which is an adaptation from many, with my twist:
Heat one cup of sugar and 1 cup of water in a sauce pot over medium heat until the sugar dissolves. This step takes just over five minutes. Next add, 1/8 teaspoon salt, and 2 Tablespoons lemon juice to the warm sugar solution. Add about 30 small basil leaves or 1/2 that amount of large basil leaves to the syrup and steep for 15 minutes. Remove the leaves.
After that, add 1 cup of Chardonnay and 2 cups of fresh blueberries, along with the sugar mixture into a blender.
Blend until smooth. This step takes seconds on the puree cycle. Pour into a Cuisinart ice cream maker and process for 25 minutes. Store in an air-tight container in the freezer and serve. If you opt to decrease the amount of sugar, it will impact the finished product. The amount of alcohol is critical to the sorbet texture. This is a wonderful recipe. Any fruit could be substituted.
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