4.7/5
(6 Votes)
Ingredients
- 3 3 to pints blueberries, picked over to remove stems
- 3/4 3/4 3/4 cup sugar
- 1/2 from 1/2 lemon
- 1 1 1 tablespoon ground cardamom
- 1 1 1 cup Muscatel, Ice Wine, or Honey wine
- 3/4 3/4 1 cup mango puree* or 1 mango, peeled, pitted, and pureed
- in a blender or food processor
Preparation
Step 1
Combine blueberries, sugar, lemon juice and cardamom in a saucepan. Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely. Remove from heat and put the blueberry mixture in a blender. Blend to a smooth puree.
Combine the blueberry puree with the Muscatel wine and mango puree. Refrigerate until cold.
Serve in a large bowl with a ladle and let people help themselves. If you’d like a more elaborate dessert, serve with a scoop of Vanilla Yogurt Sorbet.
* Look in the frozen food section of your supermarket for Frozen Mango Pulp
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