Blueberry Zinfandel Sorbet Recipe

• 8 ounce whole blueberries fresh or possibly frzn
• 1 1/2 Tbsp. fresh lemon juice
• 1 pch salt
• 1/2 c. sugar
• 1/2 c. warm water
• 1/2 c. Zinfandel wine your favorite

1. 1.
2. Put blueberries into a food processor and puree for 2 to 3 min.
3. (If you're using fresh blueberries, wash and de-stem them first)
4. 2.
5. Mix sugar and warm water in small bowl till sugar is dissolved.
6. 3.
7. Add in lemon juice and salt to pureed blueberries, whisk together, then add in half the sugar and the Zinfandel.
8. Whisk again and taste.
9. (You might need to add in more sugar depending on the dryness of the wine.)
10. 4.
11. Strain to keep out berry skin and seeds.
12. 5.
13. Put mix into a 9x13 Pyrex and cover with plastic wrap, freeze for 12 to 24 hrs.
14. 6.
15. Take out of freezer and let it sit for 10 to 15 min, cut up into cubes and put into food processor.
16. Puree till all frzn pcs are gone, put into container and freeze again for 12 to 24 hrs.
17. Serve.
18. Description: "Allow two days."
19. Yield: 2 c.

blueberries, lemon juice, salt, sugar, warm water, zinfandel wine

Taken from cookeatshare.com/recipes/blueberry-zinfandel-sorbet-88489 (may not work)