Blueberry Sauce for Sorbet
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Blueberry Sauce for Sorbet might be a recipe you should try. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 210 calories. This recipe serves 24. It works best as a sauce, and is done in roughly 15 minutes. A mixture of lemon sorbet, sugar, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be scrumptious and satisfying. Users who liked this recipe also liked Blueberry Sorbet Macarons, Blueberry-Lemon Sorbet, and Ginger-Blueberry Sorbet.
In a large saucepan, combine the cornstarch and water until smooth. Stir in blueberries, sugar and lemon juice. Bring to a boil; cook and stir for 1 minute or until thickened. Cool slightly.
Transfer mixture to a blender; cover and process until smooth. Strain and discard seeds.
Pour sauce into a bowl; cover and refrigerate until chilled.
To serve, spoon sauce over scoops of sorbet.
Garnish with additional blueberries if desired. Refrigerate leftover sauce.
Recommended wine: Cream Sherry, Port Wine, Moscato Dasti
Sorbet works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.