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…
Damn, I just dated myself.
Seriously – Is there such a bird? If there is, is this 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 on and sprinkle some of that happiness into the world.
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 Blue Bird of Happiness”?
*Sigh*… Poor bird…
While I consider this whole blue bird deal, here’s a 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…
I ADORE blueberries. Those cute little dots of blue-delicious fruit make me happy. I’m thinking of using blueberries to end all my sentences now.
What? A sista’ can end her sentences as she pleases.
This blueberry sherbet is made with agave nectar; 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.
They 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 that mouthpiece.
I suppose I can think of better ways to spend a Monday – Or wonder about something much more interesting; but spooning blueberry sherbet into my mouthpiece while pondering the plight of the blue bird is right up my alley.
- 2 pints of blueberries rinsed
- I went with ¾ cup given that ½ cup wasn't as sweet as I would like 1/2 - 3/4 cup light agave nectar
- 1/2 tsp. vanilla extract
- 1 tsp. freshly squeezed lemon juice
- 1 tsp vodka
- 1 cup heavy cream
- Pinch of salt
- Place the blueberries in a small sauce pan. Over the blueberries pour agave nectar, pinch of salt, and vanilla extract. 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 manufacturer’s instructions. This makes about a quart of sherbet – And should last in an airtight sealed container for about a week.
- ** 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.