Lemon Sorbet With Blueberry Red Wine Sauce

servings: 4

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  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 4 cups lemon sorbet or sherbet
  • 1 cup blueberries
  • 1 cup Cabernet Sauvignon
  • 1/2 cup sugar
  • 1 1/2 tbsp cornstarch


Combine 1/2 cup red wine and sugar in a heavy saucepan, whisk until dissolved. Whisk cornstarch into remaining wine until dissolved, then whisk into saucepan. Bring to a boil over medium heat, stirring frequently. Add berries, continue to boil until syrup coats the back of a spoon. Remove from heat, stir in spices. Allow to cool. Divide sorbet between four dessert bowls. Top with cooled blueberry topping. This great dessert sauce is equally good over lemon pound cake or cheesecake. Frozen berries must be thawed and drained before using.

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