Hey everyone! I’m back with Part Two of our Blueberry Fest, here at QOZ. If you missed Part One, you can go back and view it here.
The health benefits of blueberries are truly astounding. Many of those benefits can be lent to the high antioxidant content of the berry. I was doing some web-surfing the other day, and I came across this article at The World’s Healthiest Foods about the benefits of blueberries. It is a little lengthy, but if you’ve got a few minutes, there’s quite a bit of information worth knowing! Especially if you’re a blueberry lover like myself.
And one of the best parts is that, as it says in the article, freezing blueberries doesn’t damage their anthocyanin content, so antioxidants stay intact! Meaning, we can have our sherbet and eat it too.
And who doesn’t like sherbet? There’s a lot of flavors you can play around with, it cools you off on a hot summer day, and it’s just plain fun. But at the same time, you’re getting in a serving of fruit. Sherbet is a win-win.
In this recipe, I take a citrus twist on plain blueberry sherbet. The citrus flavor enhances the sweet tartness of the blueberries. Yum!
makes two servings (about one cup each)
2 cups fresh or frozen blueberries
1 cup almond milk
½ cup agave nectar
3 tbsp fresh citrus fruit juice (lemon, orange, or lime)
½ tsp vanilla extract
Place all ingredients in a food processor, pureeing until nearly smooth (there may be some blueberry flecks in there still). Pour mixture into a freezer-safe container and freeze for 4-6 hours, until solidified. Scoop mixture back into food processor and puree again, until mixture is smooth. Freeze until you’re ready to serve it, at least one hour.
When ready to serve:
Let sherbet thaw for 5-10 minutes. Using an ice cream scoop, put in bowls and serve.
Onward to Part Three! Hint: have some zucchini handy!