Pickled Blueberry Sorbet Recipe

• 3/4 cup apple cider vinegar
• 1 3/4 cup water, divided
• 10 black peppercorns
• 1 cinnamon stick
• 2 cloves
• 2 allspice berries
• 2 star anise
• 1/4 teaspoon fennel seeds
• 2 cardamom pods, lightly crushed
• 1 quart blueberries
• 3/4 cup sugar
• 1/2 cup maple syrup

1. Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.
2. Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.

apple cider vinegar, water, black, cinnamon, cloves, berries, anise, fennel seeds, cardamom pods, blueberries, sugar, maple syrup

Taken from www.seriouseats.com/recipes/2013/09/pickled-blueberry-sorbet.html (may not work)