Tricolored Sorbet Balls with Prosecco and Blueberry Mojito Sauce

Name: Tricolored Sorbet Balls with Prosecco and Blueberry Mojito Sauce
Ingredients: 1 cup sugar divided into thirds; 1 cup water divided into thirds; 2¼ cup prosecco divided into thirds (¾ cup each); 1 cup each California Giant strawberries, Raspberries, and blackberries; 3 teaspoons lime juice divided into thirds; 3 cups California Giant blueberries; 6 tablespoons sugar; zest of one lime; 6 sprigs mint; 2¼ teaspoons cornstarch; 2 tablespoons water; 1 tablespoon freshly squeezed lime

Serve these Tri-Colored Sorbet Balls at your next event!

INGREDIENTS

For the Sorbet:

1 cup sugar divided into thirds
1 cup water divided into thirds
2¼ cup prosecco divided into thirds (¾ cup each)
1 cup each California Giant strawberries, Raspberries, and blackberries
3 teaspoons lime juice divided into thirds

For the Blueberry Mojito Sauce:

3 cups California Giant blueberries
6 tablespoons sugar
zest of one lime
6 sprigs mint
2¼ teaspoons cornstarch
2 tablespoons water
1 tablespoon freshly squeezed lime

DIRECTIONS

For the Sorbet:
- - For each sorbet place ⅓ cup water and ⅓ cup sugar in a small sauce pan over medium heat. Heat to a low bowl and until sugar has dissolved completely. Remove from the heat and cool slightly before transferring to the refrigerator to cool completely.
- - Place one of the berry varieties in a blender and blitz to a purée. Strain off any solids with a fine mesh strainer. Place the purée in the refrigerator to chill until ready to make sorbet.
- - Chill prosecco in the refrigerator or freezer until very cold but not frozen.
- - When chilled, place all three ingredients in a blender and blend just to combine. Immediately transfer to an ice cream maker and process until thick and icy.
- - Transfer the mixture to an airtight container and place in the freezer for at least 4 hours before serving.
- - Repeat for other berry varieties
For the Blueberry Mojito Sauce:
- - Add the blueberries, lime zest, mint sprigs and sugar to a medium saucepan, Heat over medium-high heat until the blueberries burst and release their juices.
- - Transfer to a blender and blitz until smooth. Strain away solids with a fine mesh strainer. Return liquid back to saucepan over medium heat.
- - Stir cornstarch into water and lime juice until it is completely dissolved. Add the cornstarch mixture to the blueberry mixture and stir constantly until the sauce begins to thicken. Remove from the heat and cool slightly. Add cling film to the surface of the sauce and store in the refrigerator until ready to serve

Tricolored Sorbet Balls with Prosecco and Blueberry Mojito Sauce

INGREDIENTS

For the Sorbet:

For the Blueberry Mojito Sauce:

DIRECTIONS

For the Sorbet:

For the Blueberry Mojito Sauce:

RELATED RECIPES

Follow your berries to the farm.