Blueberry, Rosemary and Mint Sorbet
Makes 1 pint. Recipe is by Cynthia LeJeune Nobles.
½ cup sugar
½ cup water
2 tbls. coarsely chopped fresh rosemary leaves
¼ cup packed whole fresh mint leaves
2 cups fresh blueberries
2 tbls. freshly squeezed and strained lemon juice
¾ cup chilled white wine or champagne (or substitute club soda or a lemon-lime soft drink)
1. In a saucepan, bring sugar and water to a boil. Remove from heat and stir in rosemary and mint. Cover and steep 10 minutes. Strain into a bowl.
2. Puré e blueberries and sugar syrup in a blender. Strain and combine with lemon juice and wine. Chill until cold.
3. Process in an ice cream freezer according to manufacturer’s directions. Store covered in freezer at least 8 hours before serving.
Note: The alcohol in wine acts like antifreeze and keeps sorbet from freezing rock solid. If you substitute a soft drink for wine, take the sorbet out of the freezer 10 minutes before serving for easier scooping.