BLUEBERRY SORBET

BLUEBERRY SORBET

A frozen blend of blueberries, cabernet sauvignon wine and pineapple juice!

Serves 6

16 oz. pkg. froz. whole blueberries, thawed in bag, or empty in bowl to thaw

1/2 c. cabernet sauvignon wine

1/2 c. pineapple juice

1/3 c. sugar

In large bowl combine thawed blueberries (with their juice), wine, pineapple juice and sugar.

Using a potato mashed, crush berries into liquid till pulpy and thick.

Transfer to freezer container, cover and freeze, stirring only once before completely frozen.

When ready to serve, spoon into small dessert cups and serve at once.

Notes: Sorbets thaw quickly, so don’t dish up till ready to serve. The light, mildly sweet tartness of this sorbet makes a perfect conclusion to any meal. Adjust sugar to your liking.

Thaw blueberries in bag or bowl to make sure you don’t lose any of the liquid.

Use a hearty, heavy red wine.

DESSERTS FROZEN

Sharon Lee Davies-Tight, artist, writer, chef View All →

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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