Blueberry-Sage Sorbet

Simple Syrup

400g (14 oz) Water

400g (14 oz) Granulated Sugar

In a pot over high flame, bring the water and granulated sugar to a boil until mixture is clear. Add sage leaves and cool to room temperature, and then put in the refrigerator until chilled. Strain, reserving the syrup. Discard the leaves.

400 g (about 14 oz) Good, Fresh Blueberries

30 g (about 1 oz) Fresh Sage

400 g (about 14 oz) Simple Syrup (recipe above)


Juice from one lemon

Combine blueberries and simple syrup in a high speed blender and puree until smooth. Strain through a fine mesh strainer and season with salt and lemon juice.

Freeze in an ice cream maker/freezer according to manufacturers instructions.

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