Thursday, August 14, 2008

Blueberry Lavender Sorbet

Last night was the weekly get together to watch Project Runway at my friend K.'s. I have made a point of bringing dessert every week, because what's a girl's night watching super skinny models if you aren't happily eating sweets while talking about how freakin' tiny those poor girls are? But last week K. was feeling "bloaty" from a week of over indulgence, and I was feeling a little pudgy myself after going away on vacation, so when K. requested something low fat, I complained at first, but eventually relented.

I had these amazing blueberries that I'd brought back from vacation, that were full of flavor and kind of tart.

I was thinking of making a galette but that's not very lowfat, so I came up with this sorbet instead. I even went to the local ice cream place and bought a little pint container so I could bring it over and have it look all proper.

The super cute label was printed out from The Small Object, artist Sarah Neuburger's website, where you can find her artwork, products, blog, free downloads, and more. It's worth checking out.

By the way, do you like how I messed up and then tried to cover up my spelling of "Lavender"? So instead of the word looking the way it should, like a summer breeze over the fields in Normandy or some place, it says "laven DER-- moron." But my friends don't care, which is nice, because really, who would want friends who would judge you on the label of the sorbet you just made them from scratch?

Blueberry Lavender Sorbet

makes appx 1 pint


1 pint blueberries
1/2 c. sugar syrup (see recipe below)
1 t. dried lavender
1/2 c. fat free plain yogurt

1. Make sugar syrup.

2. Let sugar syrup cool for 5 minutes. Stir in lavender. Let cool 25 minutes.

3. Puree blueberries in blender. Add 1/2 c. sugar syrup and all of lavender buds. Blend.

4. I don't have an ice cream maker, so I use the stand and freeze method (pour in large bowl, put in freezer, stir with whisk every half hour or so). If you have an ice cream maker, use it now.

5. When mixture is starting to stiffen up (after about three hours with the stand and freeze method), mix in 1/2 c. yogurt, until it is completely incorporated. Continue making sorbet as usual.

6. At appropriate time, pack mixture into pint container and let freeze.

7. After frozen, serve and enjoy.

Sugar Syrup Recipe
this sugar syrup recipe comes from Jeni Britton of Jeni's Splendid Ice Cream via Food and Wine

1/2 c. sugar
1/4 c. light corn syrup
1/4 c. water

Combine all in small sauce pan over moderate heat. Stir until sugar dissolves, about 2 minutes. Remove from heat. Let stand til cool, about 30 minutes.

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