We grow blueberries at the farm, though not enough to sell. Some years, when the late freeze hits while the bushes are blooming, we get very few berries. Other years, like this one, the bushes are full of berries. When we have a good year and the berries are plentiful, I like to make Blueberry Basil Sorbet.
Years ago, I first tasted this delicious desert at Ristorante Divino in Columbia. (The restaurant has since closed). While this is not their recipe, it tastes very much like the refreshing end to the meal I had there.
If you don’t have your own blueberries to harvest, the season was good here in Columbia and there are many available to purchase. You may even want to visit Dolce Vita Farms in Eastover to harvest your own.
(https://www.facebook.com/dolcevitafarm/)
If all else fails, or blueberries are out of season, you can use frozen blueberries.
Ingredients (makes about 1 quart)
3/4 cup sugar
1 cup water
Pinch of Kosher salt
1 teaspoon balsamic vinegar
½ cup fresh basil leaves (be sure that the stems have not started to bloom, as this can make the basil taste bitter)
¼ cup prosecco
1 teaspoon lemon juice
3 pints fresh blueberries (frozen berries will also work)
Step 1
Combine water, sugar, salt and vinegar in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat, add the basil leaves and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes. Pour the syrup through a sieve to remove the basil solids.
Step 2
Puree the blueberries in a food processor. (Pour them through a sieve to remove any solids if you prefer a smooth texture). Add the syrup, prosecco, lemon juice to the berries and blend everything together.
Step 3
Pour the final solution into an ice cream maker and churn until solid.