Business and Computer Technology
Culinary student stiring
Male chef plating food

Blueberry Merlot Sorbet

11 oz container of blueberries
1 c water
1 c sugar
1/4 c merlot
Juice of half a lemon

In pan combine sugar and water and blueberries. Bring to boil until sugar dissolves. Transfer mixture to food processor and process until smooth then transfer mixture to a fine mesh sieve to remove skins. Add merlot and lemon juice to purée. Chill mixture at least 2 hours. Process in ice cream machine following manufactures instructions for 25 minutes. Transfer sorbet to container and freeze to allow sorbet to set up.