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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Just like a sorbet without the ice cream maker. Ingredients:
8 oz. blueberries, fresh or frozen |
1 1/2 tbls. lemon juice, fresh |
pinch of salt |
1/2 cup sugar |
1/2 cup boiled water |
1/2 cup zinfandel, any kind |
Directions:
1. Cook time does not include freeze time
2. Put blueberries into food processor and puree
3. Mix sugar and boiled water in bowl until sugar dissolves
4. Put blueberries into mixing bowl
5. Add lemon juice and salt to blueberries, whisk together, then add half the sugar water and all the zinfandel
6. Whisk again and taste
7. Add more sugar water depending on the dryness of wine
8. Strain through sieve to remove berry skin and seeds
9. Put into 9 x 13 glass dish and cover with wrap
10. freeze 12-24 hours
11. Take out of freezer and let it sit for 15 minutes
12. Cut up into small pieces
13. Put into food processor
14. Blend until all frozen pieces are gone
15. Put in container and freeze again
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