Blueberry Sherbert!

So do you  want an ice cream  that you don't have to feel guilty about Well here you go I found this.

Blueberry Sherbet

Ingredients

• 2 pints of blueberries, rinsed
• 1/2 – 3/4 cup light agave nectar ( I went with ¾ cup given that ½ cup wasn’t as sweet as I would like)
• 1/2 tsp. vanilla extract (optional, but kinda recommended)
• 1 tsp. freshly squeezed lemon juice
• 1 tsp vodka (or any booze you have lying around)
• 1 cup heavy cream (or almond milk if going the vegan route)
• Pinch of salt

Instructions

1. Place the blueberries in a small sauce pan. Pour the agave nectar, pinch of salt, and vanilla extract, if using. Stir and place the blueberry mixture on the stove and bring to a simmer over very low heat. Cook until the blueberries soften, about 15-20 minutes.
2. Stir in the lemon juice and vodka and allow to cool completely.
3. If you wish, puree the blueberries and their liquid in a blender or food processor until smooth, then press the mixture through a strainer to remove the fruit pulp**. Transfer the pureed mixture to an airtight sealed container and chill the mixture thoroughly, preferably overnight.
4. When the mixture is thoroughly chilled, fold in the heavy cream, and then freeze in your ice-cream making according to the manufacturer’s instructions. This makes a quart of sherbet – And should last in an airtight sealed container for about a week. That’s if it makes it that long.
5. ** I wanted whole blueberries in my sherbet, so I didn’t puree the mixture. I just strained it a bit and added blueberries that remained whole.

I found This awesome recipe at Gossip chef  on tumblr, Go check her blog out.

Happy Holidays,
Yvonne-Marie