Ingredients
1
cup fresh or frozen (thawed) blueberries
1/2
cup dry red wine or cranberry juice cocktail
1/4
cup sugar
1/4
teaspoon ground cinnamon
1
tablespoon water
2
teaspoons cornstarch
1 1/2
pints (3 cups) lemon sorbet or sherbet
Preparation
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.
