Chef Ali Hunziker suggested pairing with 2018 Viognier
Yield: 24 fl oz
Ingredients:
• ¾ lb Sugar
• 1 cup Water
• 2 oz Corn Syrup
• 2 cups Blueberry Juice
• 1½ cups Water
Directions:
Combine the sugar, 1 cup water, and corn syrup in a saucepan. Heat over medium heat while stirring constantly until the sugar and corn syrup dissolve.
Remove from heat and add in the juice and 1½ cups water. Pour into a container and refrigerate overnight.
Using an ice cream maker, freeze the sorbet. Once frozen, place in a container and let it set in the freezer for at least 1 hour before serving.