- 6 cups blueberries, fresh or frozen
- 3/4 cup sugar
- Juice from ½ lemon
- 1 tablespoon ground cardamom
- 1 cup Muscatel, Ice Wine, or Honey wine
- 3/4 cup mango puree
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 individual bowls with a scoop of Vanilla Yogurt Sorbet.
Instead of purchasing mango puree, you can instead puree the flesh of one fresh mango in your blender or food processor.