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I'd been going to make ice cream, but the current cold/sore throat thing doesn't seem to like large quantities of milk (at least not as hot chocolate with extra cream), so sorbet.
Ingredients:
1 12-ounce (weight) package frozen blueberries (approx 2.5 cups, per the nutrition information)
Scant half cup sugar [vanilla sugar, because that's what I have]
Scant half cup water
1/2 teaspoon Grand Marnier liqueur
Combine berries, sugar, and water in a saucepan. Bring to a boil. Simmer 30 minutes. Let stand another 30, to cool for easier handling. Blend, strain into a bowl, mix in liqueur, chill (I've set the timer for another hour), freeze in the ice cream maker.
Notes: This was based on poking around online. The simplest recipe I found wanted a quart of berries, and 3/4 cup each of sugar and water. Okay, 5/8 of 3/4 is 15/32, which is a scant half cup for the home cook. This recipe didn't mention alcohol, but most of the sorbet recipes I've seen do, to keep it from freezing too hard. They often suggest vodka, I think on the theory of "neutral spirit," but we don't have that. The orange liqueur has been around for years, literally—I bought it for chocolate mousse, and haven't made that in a while—and seemed a better choice than white wine, sherry, or bourbon. Hmm. One that I looked at earlier (probably where I got the idea of Grand Marnier) calls for this many blueberries and a full tablespoon of vodka; maybe I'll add another half teaspoon of liqueur. (That one also wants a cup of sugar to half a cup of water, and some lemon juice, but the orange is going to take care of citrusness, I think.)
In the course of this, I not only dug out a dusty bottle of liqueur, but a hand-held blender I got as an odd sort of prize from the temp agency I was working through during the Commute From Hell, an apron I almost never use (I thought the blueberry stuff might splatter when blended), and my spurtle, which I found earlier today in the course of putting away my grandmother's shell-inlaid trivet. We have better trivets, for practical use; this is a memory of my grandparents' home. I put it in the baking-stuff drawer.
Ingredients:
1 12-ounce (weight) package frozen blueberries (approx 2.5 cups, per the nutrition information)
Scant half cup sugar [vanilla sugar, because that's what I have]
Scant half cup water
1/2 teaspoon Grand Marnier liqueur
Combine berries, sugar, and water in a saucepan. Bring to a boil. Simmer 30 minutes. Let stand another 30, to cool for easier handling. Blend, strain into a bowl, mix in liqueur, chill (I've set the timer for another hour), freeze in the ice cream maker.
Notes: This was based on poking around online. The simplest recipe I found wanted a quart of berries, and 3/4 cup each of sugar and water. Okay, 5/8 of 3/4 is 15/32, which is a scant half cup for the home cook. This recipe didn't mention alcohol, but most of the sorbet recipes I've seen do, to keep it from freezing too hard. They often suggest vodka, I think on the theory of "neutral spirit," but we don't have that. The orange liqueur has been around for years, literally—I bought it for chocolate mousse, and haven't made that in a while—and seemed a better choice than white wine, sherry, or bourbon. Hmm. One that I looked at earlier (probably where I got the idea of Grand Marnier) calls for this many blueberries and a full tablespoon of vodka; maybe I'll add another half teaspoon of liqueur. (That one also wants a cup of sugar to half a cup of water, and some lemon juice, but the orange is going to take care of citrusness, I think.)
In the course of this, I not only dug out a dusty bottle of liqueur, but a hand-held blender I got as an odd sort of prize from the temp agency I was working through during the Commute From Hell, an apron I almost never use (I thought the blueberry stuff might splatter when blended), and my spurtle, which I found earlier today in the course of putting away my grandmother's shell-inlaid trivet. We have better trivets, for practical use; this is a memory of my grandparents' home. I put it in the baking-stuff drawer.