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Blueberry Sorbet


Recipe Info

  • Servings : 6
  • Prep Time : 3:00 h
  • Cook Time : 5m
  • Ready In : 3:05 h


  • 125ml water
  • 125g sugar
  • 1 sprig of rosemary
  • 750g fresh blueberries
  • 80ml sweet wine
  • Pinch of black pepper


Step 1

In a small saucepan, heat the water and sugar until sugar melts. Add the rosemary and let the mixture cool. Refrigerate for at least 2 hours, though 4 might be just right. Remove rosemary.

Step 2

Add the blueberries, sweet wine and black pepper to a blender and give it a whirl. Pour in 80ml of the rosemary sugar syrup and blend again until well mixed. Strain mixture into a bowl using a fine mesh strainer and let the mixture cool, covered, in the fridge for about an hour.

Step 3

Pour blueberry mixture into your ice cream maker and churn according to manufacturer’s instructions. Eat immediately if you like a soft sorbet or freeze for 2 hours before eating.

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