Blueberry Sherbet (& Sparkling Wine Floats!!!)

Remember what I said about how, at some point, we're all guilty of buying a ton more berries than we probably should have?

It happened to me again.

This morning, I was staring down at a whole flat of blueberries and wondering what I could turn them into. A recipe for Cherry Sherbet from The Pioneer Woman popped into my head almost immediately. (Hi, Ree Drummond, I could watch your show for hourssssss.) The sherbet recipe was perfect for using up the Summer's bounty of sweet cherries, but blueberries are also at their ripest and sweetest right now and can make an equally scrumptious dessert!

But first, tip time: Throughout the Summer months, I like to pre-rinse & dry extra berries, then freeze them in Ziploc bags (about 2 cups each). All that I have to do, when I need some for smoothies or desserts, is pull out as many bags as I need! Everything is pre-measured and ready-to-go!

So, if you couldn't resist that roadside stand on the way home or the BUY THESE FOR SUPER CHEAP BUT JUST BUY A LOT sale at the grocery store, now you know what to do with your Summer surplus. A couple of days later, when you've got a craving for something cool and refreshing, grab a bag and make sherbet!

To start the sherbet base, place 2 cups of blueberries in a small saucepan. Add 2/3 of a cup of sugar, and stir to combine. Bring this mixture to a simmer over medium heat.

After simmering for 3-4 minutes, remove the saucepan from the heat, then allow the mixture to cool to room temperature. The fruit softens, and the juices become thick and syrupy! (I desperately wished for a slice of cheesecake to spoon this right over the top of...Mmm blueberry dreams forever.)

Next, pour the cooled berries into a blender.

(My name is Jullie Anne, and I love action shots.)

Blend the blueberries for about 60 seconds, until the texture is completely smooth.

For a little bit of tartness, the original recipe called for the juice of 1 lemon, but all of my lemons were gone after I made Mango Lemon Bars. (Sad face.) I did, however, have some passion fruit juice leftover from my Grilled Ginger-Passion Chicken. (Happy face!) A couple of tablespoons did the trick!

Finally, add the two dairy components that make this a sherbet: whole milk and cream. There's no need for separating egg yolks, tempering with cream, or cooking a custard...

Now, there are all of these fancy fat-content rules about what makes an ice cream an ice cream, a sherbet a sherbet, and so on and so forth...But as far as I'm concerned, fruit + milk/cream only = sherbet. Class dismissed.

Blend all of the ingredients, then taste! (Taste, not gulp it all down.) Depending on how (un)sweet your batch of berries were, you might want to add a tablespoon or two more of lemon juice to get that right balance of flavors.

Chill the sherbet base in the refrigerator for at least 1 hour. This lets all of those flavors meld together, and to help the sherbet freeze well.

Churn according to your manufacturer's instructions.

After 30-35 minutes, the sherbet is ready to transfer to an air-tight container.  (Well, hello, gorgeous violet.) Freeze for a few hours to let it really firm up.

Every scoop of sherbet has a smooth, creamy texture, and all that you taste is pure blueberry. It's a frozen sweet treat for all of those hot days spent under the sun, and perfect for afternoon snacking out on the deck or by the pool.

Now...put some in a stemless champagne flute.

Wait, what?!

Yes, that's right. I did it. I did what The Pioneer Woman said to and added some white wine. Sparkling white wine.

It's like the root beer floats from your childhood...only with booze...and a fancier ice cream.

Welcome to adulthood.

Blueberry Sherbet (makes about 1 pint)

Print Recipe

Ingredients:
2 cups Blueberries
2/3 cup White Granulated Sugar
1 cup Whole Milk
1 tbsp Heavy Cream
2 tbsps Passion Fruit Juice (Or Lemon Juice)

1. Combine the blueberries and sugar in a small saucepan. Bring the mixture to a simmer over medium heat. Once the blueberries have softened and the juice has become a syrup, remove the saucepan from the heat and cool the mixture to room temperature.
2. Pour the cooled blueberries into a blender, then puree for 60 seconds. Add the milk, cream, and juice, then puree just to combine evenly. Chill the sherbet base in the refrigerator for at least 1 hour.
3. When the base has chilled, churn in your ice cream maker according to the manufacturer's instructions. Transfer the sherbet to an air-tight container and freeze for a few hours until firm.
4. Scoop, serve, and enjoy!