Blueberry sorbet with salted vanilla walnut fudge sauce

A rich dessert built on contrasts in colour, flavour and texture. If you replace the blueberries with raspberries or strawberries, just adjust the amount of agave to suit.


For the sorbet
2 cups frozen blueberries
2T agave nectar (or to taste)
1T lemon juice

For the walnuts
1/4 cup walnut pieces
1/4t vanilla extract
1/2T lemon juice
1T agave nectar (or to taste)
1T cold water
1T warm water
A pinch of coarse sea salt (or to taste)


Puree the sorbet ingredients and return to the freezer.
Puree the walnuts, vanilla, lemon juice and cold water
until smooth.
Add the warm water and puree.
Add the sea salt and stir to combine.
Season to taste.
Spoon out the sorbet and the top with the walnut sauce as desired.