Random Monday thought:
Is there really a blue bird of happiness? You know a bird that magically takes away the sadness, fills your heart with gladness… Eases your troubles? Wait, that’s a song… Rod Stewart…
Damn, I just dated myself.
Seriously – Is there such a bird? If there is, is the bird happy? Did he sign up for the job, or was it just one of those things, like – Hey you, bird – You’re blue and it’s up to you to disperse sadness. Go and sprinkle some of that happiness into the world. Go on, get!
I picture the blue bird grudgingly flying out into the world making everyone it encounters happy while muttering under its breath; “What about me? When is it MY turn? Where the hell is MY Bird of Happiness”?
Oh my – I’ve just given you a taste of the thoughts that swirl in m’ noggin…
*Sigh*…
While I consider this whole blue bird deal, and perhaps request some meds, I’ve come up with yet another sherbet recipe. I have a bit of an obsession with sherbet. Not quite as icy as a sorbet, yet not as creamy as ice-cream, fruit sherbets offer a perfect fruity balance with a nice hint of creaminess. The fruit flavor is never muddled, so you’re sure to get bite after fruitylicious bite. It beckons your spoon to dip itself into its freezy-freeze goodness.
Next stop? Taste buds… No detours…
Oh happy day…
These are blueberries. Those cute little dots of blue summer fruit make me happy. I’m thinking of using blueberries to end all my sentences this summer
What could possibly go wrong?
There’s light agave nectar in this baby; a bit of a reprieve from sugar, my first sweet love
The blueberries are mixed with agave and simmered over low heat until they soften a bit
It looks like this:
You allow the mixture to steep for a few hours; then you fold in some heavy cream and freeze Then there’s a party in your mouth
Party all up in there
Maybe I’ll use almond milk next time to make this sherbet Just to, I don’t know, make it vegan
I could be vegan
I suppose I can think of better ways to spend a hot summer night – Or wonder about something much more interesting; but spooning blueberry sherbet while pondering the plight of the blue bird is right up my alley
Love,
Me
| Blueberry Sherbet |
- 2 pints of blueberries, rinsed
- 1/2 – 3/4 cup light agave nectar ( I went with ¾ cup given that ½ cup wasn’t as sweet as I would like)
- 1/2 tsp. vanilla extract (optional, but kinda recommended)
- 1 tsp. freshly squeezed lemon juice
- 1 tsp vodka (or any booze you have lying around)
- 1 cup heavy cream (or almond milk if going the vegan route)
- Pinch of salt
- Place the blueberries in a small sauce pan. Pour the agave nectar, pinch of salt, and vanilla extract, if using. Stir and place the blueberry mixture on the stove and bring to a simmer over very low heat. Cook until the blueberries soften, about 15-20 minutes.
- Stir in the lemon juice and vodka and allow to cool completely.
- If you wish, puree the blueberries and their liquid in a blender or food processor until smooth, then press the mixture through a strainer to remove the fruit pulp**. Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.
- When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to the manufacturer’s instructions. This makes a quart of sherbet – And should last in an airtight sealed container for about a week. That’s if it makes it that long.
- ** I wanted whole blueberries in my sherbet, so I didn’t puree the mixture. I just strained it a bit and added blueberries that remained whole.
