Blueberry-Basil Sorbet

• 3 pints fresh blueberries
• 3/4 cup sugar
• Pinch of Kosher salt
• 1 teaspoon balsamic vinegar
• 1/2 cup water
• 6 sprigs basil on the stem
• 1/4 cup prosecco
• 1 tablespoon fresh lemon juice

1. Combine the blueberries, sugar, salt, vinegar, and water in a heatproof bowl or the top of a double boiler.
2. Heat over simmering water for about 10 minutes, or until the berries burst and release their juices.
3. Rub the basil stems between your fingers to release the oils and add to the berries while they are still hot.
4. Let steep for 10 minutes.
5. Set aside 1 cup of poached berries to fold in at the end.
6. Remove and discard the basil.
7. Push the remaining berries and juice through a fine-mesh sieve.
8. Add the prosecco, lemon juice, and reserved berries and stir to combine.
9. Cover, place in the refrigerator, and chill until cold.
10. Pour into an ice cream maker and freeze according to the manufacturers directions.

blueberries, sugar, salt, balsamic vinegar, water, basil, prosecco, lemon juice

Taken from www.epicurious.com/recipes/food/views/blueberry-basil-sorbet-383945 (may not work)