If June 21 rhymes with summer and solstice, then blueberry must rhyme with merlot! To celebrate summer, the sun (finally ?!) and the longest day of the year, I went on a sorbet marathon last night and made a grape-Champagne sorbet, a lemon sorbet and this blueberry-merlot sorbet.
There is something about mixing fruits with wine, eating them puréed and frozen that just brings a certain summer warmth into your life. It’s part of what I call “sunny pleasures” – when summer relaxation is at its peak and you get to enjoy the delicious essences of summer fruits when it’s hot outside.
A perfect round scoop of a satiny and smooth sorbet will delightedly cool anyone looking for a thirst-quenching invigorating frozen summer thrill down the spine. Here’s to summer!
2 cups (200 g) of fresh blueberries
3/4 cup (180 ml) of water or wine – depending how strong you like your sorbet
1 cup (190 g) of sugar
1 cup (240 ml) of red wine (Merlot)
the juice of 1 lemon
In a heavy saucepan, combine the blueberries, the sugar and water (or wine). Bring to a boil stirring constantly to help the sugar dissolve. Reduce the heat to medium and let it simmer for 1 minute. Remove from the heat, let stand aside until completely cool.
Pour the mixture in an ice cream maker and process until frozen depending on the machine and manufacturer. Put the sorbet in a container and freeze. Make the sorbet 1 day ahead if possible before serving.