Looks like blueberry treats are the in thing for me this week. Lol. I wonder if I’ll start turning blue like the bad girl in the movie Willy Wonka and the Chocolate Factory? As it turns out, I drank a little too much carrot juice last spring and noticed that my skin started to pick up the color of carrots. I think I’d rather turn blue.
This Blueberry Sorbet is to die for! When I served this to my daughter a couple days ago, her first words where “Oh my God” as the semi-frozen cream melted in her mouth. She couldn’t get over how fresh it tasted. It’s definitely decadent.
I’ve been making this for a while and it freezes great. If you make too much (which I try to always do) you just pour it into a Tupperware container (or Glad or whatever) and place it in the freezer. Make sure you freeze it in single serving sizes because it doesn’t serve up like ice cream.
So here we go. I will assure you that it’s definitely worth your time here.
The list of ingredients is really simple:
- 6 Young Thai Coconut water ice cubes
- ½ – ¾ cup coconut milk (vanilla flavor)
- Frozen blueberries
- Raw Agave
Ok, this one will take a little creative writing for I don’t normally measure how much I use of everything when I whip this up. Thus the next picture may help.
Looks like I put in about four cups frozen berries. Because they are hard and cold, they will blend down a bit. I think the finished amount was about 3 cups. With the agave, you put in as much as you would like – for me, it’s a squirt about 2 seconds log. I would guess about 2 tablespoons worth.
When blending, start slow and work your way up (speed wise). You’ll definitely have to work this one. The berries will not want to drop into the blades so you’ll have to coax them. I end up turning the blender on and off a number of times as I work this mixture with the Vita-mix supplied plunger.
But the end result is definitely worth it!
The real trick with this one is the young Thai Coconut milk (water) that you freeze into ice cubes. The recipe is definitely not the same if you pass on this process. Thus, the next time you make Coconut Cream Pie, save the extra water in ice cube trays knowing that it won’t be long before you’ll be making this amazing sorbet! Also note that the Coconut Cream Pie posting has information about opening coconuts that you might want to review if you haven’t opened them before.
I have to admit that the best part about making this recipe is that it’s really fast. You don’t have to soak anything or thaw anything, you just drop it all in and blend it up.
This frozen blueberry roll that I’ve been on makes me think that I’ve got to get to the store and buy some more fresh fruit! It’s cherry season and I shouldn’t be spending my time with frozen stuff. The fresh stuff only (really) comes around for a short time every year. I’ve got to take advantage of it.
Try this and let me know what you think.