Preparation

• Place the berries, sugar, vanilla seeds, thyme and a quarter of the lime zest in a small pot. Cover tightly with plastic wrap, place on a low flame and cook for 20 minutes or until the berries reach a sauce-like consistency.

• Pass the mixture through a chinois and reserve the liquid.

• Meanwhile, place the remaining lime zest on a pan in a warm, dry area for 10 minutes to dry.

• Combine equal parts blueberry soup and Moscato d’Asti in a large bowl and stir to combine.

• To serve, ladle the soup into individual bowls. Next, place a scoop of the buttermilk sherbet on top of the soup, then sprinkle each serving with dried lime zest.

• Garnish with toasted almonds or amaretti, if desired.

* A 750-ml bottle would be enough for 5 servings of soups plus 5 small glasses of wine.