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…
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…
What could possibly go wrong?
The blueberries are mixed with agave and simmered over low heat until they soften a bit
It looks like this:
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
- 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.