Blueberry and basil make a delicious summer pairing in this semi-frozen treat served in slices then topped with blueberry purée. The recipe features a light and airy Italian meringue made by drizzling hot honey into whipped egg whites, which is then combined with vanilla and yogurt before being streaked with blueberry basil purée. Perfect for a summer party, or any old time, it looks impressive turned out on the plate and is convenient to prepare in advance and simple to serve.
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A dash of lemon
Adding acidic lemon juice to the blueberry mixture turns blueberries slightly red and helps keep the colour looking bright purple and appetizing. It’s the same principle as when you add lemon zest to blueberry muffins to prevent them turning green when baking.
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This recipe was originally published in the August 2025 issue of alive magazine.
