Sunday, March 31, 2013

Spring Fun: Blueberry, nectarine, and merlot sorbet

Blueberry, nectarine, and merlot sorbet

5 cups fresh or frozen blueberries (reserve 1 cup for last 2 minutes)
1 cup sugar (white or light brown will work too)
2 cups H2O
Zest and juice of 1 lemon
1 nectarine chopped

Bring all ingredients to a boil and simmer 10 minutes. When you have 2 minutes left put in reserved 1 cup of blueberries for added texture.

Cool mixture completely. Test sugar content by floating a raw egg in cool mixture. Only about a nickel's worth of egg should be showing. Add as much sugar syrup as needed for this balance. At this point you could freeze this base and thaw it later when you are ready to make a batch of sorbet.

Add 2 cups blueberry/nectarine mix to your ice cream maker plus your choice of 1/2 cup red wine - merlot or cabernet.

Follow your ice cream maker's instructions. Mine only took 30-40 minutes. 

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