Gluten Free Lemon Sorbet With Blueberry Sauce Recipes
GLUTEN-FREE LEMON SORBET WITH BLUEBERRY SAUCE
Scoops of sorbet and the flavor of blueberries add tangy taste to this delicious dessert ready in less than hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
- In small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool about 30 minutes until slightly warm, or cool completely.
- Scoop sorbet into individual dessert dishes. Top each serving with blueberry sauce. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 38 g, TransFat 0 g
BLUEBERRY-LEMON SAUCE
Provided by Dede Wilson
Categories Sauce Berry Citrus Fruit Dessert Blueberry Lemon Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.
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