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.)
Yes, well, you forgot the years of hardship we had to endure while trying to come up with a clever way to keep the fiendish birds from sniping all of our blueberries just when they became ripe. At least we've got that all figured out now. ;)
ReplyDeleteI love blueberries! You know, I've never actually seen blueberries on the bush before..ever! So thanks for that lovely photo that you posted!
ReplyDeleteMmmm...blueberry frozen yogurt!
I'm just going to hire you to come live in my house and just make me yougurt and ice cream all the time.
ReplyDeleteI love your blueberry photos...I didn't know they look like that. they are so cute.
ReplyDeletewow, this looks pretty easy. I think I can do this one since it doesn't need an icecream maker. The color is just beautiful :)
Anne says this doesn't need a ice cream maker. So if she thinks she can do it without one, I suppose I can too. I love blueberries even though I eat loads everyday.
ReplyDeleteHow wonderful to have your own blueberry bushes! That was a nice present. My husband gave me a stainless steel rubbish bin for our 18th anniversary!He thought it was a really good idea because he knew I wanted one.Hmmm.
I love the first picture, so pretty! The ice sounds great too, and it is a fabulous colour :)
ReplyDeleteSean - yes, bird-netting is the secret to a good crop.
ReplyDeleteWok and Spoon - They're lovely bushes. The leaves turn red in the fall.
Cheryl - I'll make ice cream if you'll bake!
Anne - This one does actually call for an ice cream maker. Sorry! Try this luscious recipe posted over at The Kitchen Wench, http://www.insanitytheory.net/kitchenwench/2007/07/18/ice-cream-for-the-gadgetless/
Melinda - IBID. Stainless steel rubbish bin? That man needs some remedial husband training! Send him over here for boot camp.
Kelly-Jane - Thanks!
Gosh Lynn you have one very wonderful man! And he's plenty smart!
ReplyDeleteLove the color change from fresh blueberry to frozen yogurt. Kirsch, lemon & lime . . . that's a lot of flavor.
Another beautiful frozen treat! I love it! My ice cream maker is definitely getting a workout. :)
ReplyDeleteI haven't made frozen yogurt yet, but I think I will try this one! It looks great! Do you strain your yogurt in a cheese cloth first? I have noticed a lot of recipes use that technique.
ReplyDeleteWhat a wonderful gift. :) And the frozen yogurt looks delicious. If you keep posting these recipes from The Perfect Scoop I'm going to have to go out and buy it, even though I don't have an ice cream maker!
ReplyDeleteOh yummy! I love the color.
ReplyDelete