Blueberry-Basil Sorbet

Name: Blueberry-Basil Sorbet
Yield: makes about 1 quart
Ingredients: 3 pints fresh blueberries; 3/4 cup sugar; Pinch of Kosher salt; 1 teaspoon balsamic vinegar; 1/2 cup water; 6 sprigs basil on the stem; 1/4 cup prosecco; 1 tablespoon fresh lemon juice

December 14, 2011

Although I’ve outed myself as someone who often prefers savory to sweet, even after dinner, I’ve found the perfect compromise that is sure to keep everyone happy. This is one of my favorite summer desserts, for those long, hot nights when you crave something lighter as a finish to your meal. This sorbet is just the ticket; make it when the blueberries are fat and sweet and fresh basil is everywhere you look.

Recipe notes

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