GLUTEN-FREE LEMON SORBET WITH BLUEBERRY SAUCE

Gluten-Free Lemon Sorbet with Blueberry Sauce image

Scoops of sorbet and the flavor of blueberries add tangy taste to this delicious dessert ready in less than hour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 6

Number Of Ingredients 7

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Ingredients

1 cup fresh or frozen (thawed) blueberries
1/2 cup dry red wine or cranberry juice cocktail
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
2 teaspoons cornstarch
1 1/2 pints (3 cups) lemon sorbet or sherbet

Steps:

In 1-quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
In small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool about 30 minutes until slightly warm, or cool completely.
Scoop sorbet into individual dessert dishes. Top each serving with blueberry sauce. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 38 g, TransFat 0 g