Blueberry Sorbet with Lavender and Prosecco

It doesn’t get any more summery than this frosty dessert topped with Italian sparkling wine. If serving it to kids, just leave out the bubbly.

1 c. sugar
½ c. water
10 fresh lavender spears, roughly chopped
4 pints local blueberries
¼ c. lemon juice
Prosecco, as needed

In a small pot, combine sugar, water, and lavender. Bring to a boil, then remove from the heat and check to be sure sugar is dissolved. (If not, boil a minute or two longer.) Place the liquid in the refrigerator and allow to cool.
Strain the lavender from the liquid, then place it in a blender along with 3 pints of blueberries, lemon juice, and a pinch of kosher salt. Blend on high until smooth and strain through a sieve to remove seeds. Place in the refrigerator and let cool completely. Once chilled, gently churn the sorbet in an ice-cream machine following the manufacturer’s instruction. Transfer the soft-frozen sorbet to plastic container and place in the freezer until firm.
To serve, layer scoops of sorbet with reserved blueberries in a tall, narrow glass. Present the sorbet to guests, then top each glass with a splash of prosecco.
Serves 6.