Blueberries are one of my all time favorite fruits, so when my sister-in-law visited a couple weeks back and brought with her a gallon sized ziplock of the fresh harvest she picked at the local orchard, I was thrilled to say the least.
Andrew couldn’t resist giving the bag a bit of a poke to make sure we did, indeed, have a gallon of the tasty blue orbs.
Left to my own devices, I could unabashedly munch the entire bag away, but that wouldn’t be very generous of me so I spared a few cupfuls to whip up one last summer time dessert before the heat leaves us for good.
I love colder weather fare; soups, stews, hearty meats and potatoes are some of my favorites. But this late summer sherbet has earned a place on my menu and is welcome back anytime (well anytime the mercury is topping at least 80 degrees that is). While Labor day isn’t the official end to summer, it is a strong signal that Autumn is right around the corner and if you want to eat your ice cream, you better do it pretty darn soon. Point absolutely taken. Let’s spin up some ice cream, shall we?
Putting a batch together is pretty simple. Start out by grabbing up a small pot and bring a few cupfuls of the blueberries, some water and a little sugar to a boil.
Once it begins to boil, mash up the blueberries and let it cook for a minute or two more to get out all the luscious flavor. Turn off the heat and let it cool down to room temperature.
When the blueberry mixture is cooled, strain it to get out all the bits and pieces. Grab up a blender and add in the liquid along with a little mascarpone cheese, some milk, honey, vanilla and a squeeze of lemon juice to enhance the flavors. You know the drill; swirl, swirl, swirl.
Pop it into your chilled ice cream maker and run it until it’s ready to rumble.
A fitting way to say goodbye to summer if I do say so myself. I hope everyone enjoys their labor day weekend!
Blueberry Mascarpone Sherbet
Total Time: 1 hour
1 Cup Water
2 Cups Blueberries
1/3 Cup Sugar
11/2 Cups Milk
4 Oz. Mascarpone
1/4 Cup Honey
1/2 Lemon, Juiced
2 tsp Vanilla
Add the water, blueberries, and sugar to a small pot and bring to a boil.
Mash the blueberries and cook for 1-2 minutes more. Cool to room temperature.
Strain the blueberry mixture.
To the cooled blueberries add the milk, mascarpone, honey, lemon juice, and vanilla. Blend until well combined.
Run through an ice cream maker according to manufacturers directions.