Although I’ve outed myself as someone who often prefers savory to sweet, even after dinner, I’ve found the perfect compromise that is sure to keep everyone happy. This is one of my favorite summer desserts, for those long, hot nights when you crave something lighter as a finish to your meal. This sorbet is just the ticket; make it when the blueberries are fat and sweet and fresh basil is everywhere you look.

　　

Ingredients

makes about 1 quart

　　3 pints fresh blueberries

　　3/4 cup sugar

　　Pinch of Kosher salt

　　1 teaspoon balsamic vinegar

　　1/2 cup water

　　6 sprigs basil on the stem

　　1/4 cup prosecco

　　1 tablespoon fresh lemon juice

　　

Step 1

Combine the blueberries, sugar, salt, vinegar, and water in a heatproof bowl or the top of a double boiler. Heat over simmering water for about 10 minutes, or until the berries burst and release their juices. Rub the basil stems between your fingers to release the oils and add to the berries while they are still hot. Let steep for 10 minutes.

　　

Step 2

Set aside 1 cup of poached berries to fold in at the end. Remove and discard the basil. Push the remaining berries and juice through a fine-mesh sieve. Add the prosecco, lemon juice, and reserved berries and stir to combine. Cover, place in the refrigerator, and chill until cold. Pour into an ice cream maker and freeze according to the manufacturer’s directions.

　　Ethan Stowell's New Italian Kitchen