Blueberry, Mint and Rosemary Sorbet
Makes 1 quart. Recipe is from “A Confederacy of Dunces Cookbook: Recipes from Ignatius J. Reilly’s New Orleans” by Cynthia LeJeune Nobles.
½ cup sugar
½ cup water
2 tablespoons minced fresh mint leaves
2 tablespoons coarsely chopped fresh rosemary leaves
2 pints fresh blueberries
2 tablespoons freshly squeezed and strained lemon juice
¾ cup chilled white wine or Champagne (or substitute club soda or a lemon-lime soft drink) (See note)
1. In a saucepan, bring sugar and water to a boil. Remove from heat and stir in mint and rosemary. Cover and steep 10 minutes. Strain into a bowl.
2. Puree blueberries and sugar syrup in a blender. Strain and combine with lemon juice and wine. Chill until cold.
3. Process blueberry mixture in an ice cream freezer according to manufacturer’s directions. Store covered in freezer at least 8 hours before serving.
Note: The alcohol in wine acts like antifreeze and keeps sorbet from freezing rock solid. If you substitute a soft drink for wine, take the sorbet out of the freezer 10 minutes before serving.