Blueberries are wonderful. They taste fabulous, go into any manner of baked goods gracefully, plus they're so doggone cute! Purply-blue berries nestled in a cluster among the slender, green leaves always sends a thrill shooting through me. Puckery-sweet taste of summer, one juicy berry at a time.
One of the dating rituals for my pre-husband and me was going to a little local cafe. He would always order a Monte Cristo sandwich and I would always order a blueberry muffin and tea. Fast forward many years and we're happily married, living in our new house in the suburbs. What does my sweet, thoughtful husband get for me for out anniversary? Three darling little blueberry bushes. I was thrilled and loved them. Not as much as my children, but certainly more than the dog who chewed one to nubbins in a fit of pique at being left alone for the day.
Despite my amazingly brown thumb, I've managed to keep them alive all these years and they are now taller than I am, giving handfuls of plump, juicy berries for our cereal each morning. Each spring I feel happiness well up in me as I see the blossoms set on, promising a summer full of fresh fruit and a winter full of muffin baking.
Smart husbands take note: a blueberry bush is the gift that keeps on giving. And giving. And giving. I still tell my husband, "Thanks for the blueberry bushes, honey!"
Jerry, the creative lady over at Food and Photo is hosting a challenge for Summer Flavor desserts. Well this beauty is my entry. What better way to capture the flavor of summer than homegrown blueberries in frozen yogurt. The recipe, of course, is adapted from The Perfect Scoop by the fabulous David Lebovitz.
Blueberry Frozen Yogurt
1-1/2 cups (360 g) plain whole-milk yogurt
3/4 cup ((150 g) sugar
3 cups (340 g) blueberries, fresh or frozen
1 tsp kirsch
1 tsp freshly squeezed lemon juice
1 tsp freshly squeezed lime juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds and skin. Pressing thoroughly gives it that lovely purpley color.
Stir in the kirsch and lemon and lime juices. Chill for 1 hour.
Freeze in your ice cream maker according to manufacturer's instructions.
(If you don't have lemon and lime juice, you can use just one or the other, but I liked the zip of the flavor combo.)