In a nonreactive pot, cook the blueberries, Marsala, lemon juice and salt until the berries soften and begin to burst, releasing their color and flavor. Purée when cool.

For the syrup: In a heavy pot, combine sugar and water. Tie the sage leaves into a cheesecloth bag and add to the pot. Bring to a boil, stirring frequently, until the sugar is completely dissolved. Remove from heat and let the sage steep for 20 minutes. Remove sage bag and cool.

Combine purée with simple syrup, differing the amount if you wish to control sweetness, and freeze.


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Chuck Taggart   (e-mail chuck)