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Lemon Sorbet with Blueberry Sauce Recipe

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This recipe for Lemon Sorbet with Blueberry Sauce is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Fresh or Frozen (thawed) Blueberries
1/2 Cup dry red wine
1/4 Cup Sugar
1/4 Tsp ground cinnamon
1 Tbsp water
2 Tsp cornstarch
3 Cups lemon sorbet or sherbet
Directions:
Directions:
In a one quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
In a small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool 30 minutes or until slightly warm. (Can be made ahead and reheated)
Scoop sorbet into individual dessert dishes (I like to use Martini glasses). Top each serving with blueberry sauce. Serve immediately.
Can also be served over Angel Food cake, ice cream or frozen yogurt.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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