2 cups blueberries
juice and zest of 1 lemon
¼ cup powdered sugar
¼ cup water
splash of red wine
- While the sorbet is either in the ice cream freezer or chilling in the freezer, zest the lemon and set aside.
- Place all other ingredients in medium saucepan and bring to a boil. Reduce heat and simmer for 8-10 minutes until berries have popped and sauce is thickened.
- Remove from heat and add lemon zest. Set aside to cool slightly.
- Puree in a blender if desired, or leave it with the berries in tact if preferred.
Serve the sorbet with some of the warm sauce. This is a great dessert with a bit of angel food cake, shortbread cookies or blackberry dessert wine. You could change out the lemon for lime and play around with blackberries or raspberries in the sauce instead of the blueberries. If you really want a foodie take on this, sprinkle the dish with just a touch of artisan salt (like fleur de sel or Himalayan pink salt) before serving. It really does bring out the basil and the berries, and is a nice counterpoint to the sweetness.
Have fun and use what is in season and/or plentiful in your backyard garden!