Chilled Blueberry Soup with Lemon Sorbet

Ingredients	Amount
Sauvignon Blanc	1 cup
Simple syrup	1 cup
Honey	3 Tbsp.
Balsamic vinegar	1 Tbsp.
Lemon zest	2 tsp.
Kosher salt	½ tsp.
Blueberries, frozen	3 cups
Vanilla extract	½ tsp.
Blueberries, fresh	for garnish
Mint sprig	for garnish

Method

1. Make the blueberry base: Combine the wine, simple syrup, honey, balsamic vinegar, lemon zest, and salt in a small saucepan and bring to a boil. Add the frozen blueberries, reduce heat and simmer for 5 minutes, whisking to break up the blueberries. Remove from heat and cool slightly.

2. Place in a blender and puree until very smooth. Strain through a fine mesh sieve lined with cheesecloth, pushing the solids with the back of a small ladle.

3. Add the vanilla extract and stir to combine. Chill completely.

4. For the soup: Ladle ½ cup of the chilled soup into a cold bowl and add a scoop of sorbet (recipe here). Garnish with a few blueberries and a mint sprig.

Yield: 4 portions