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?