Boozy Blueberry-Sage Sherbet

this boozy frozen yogurt is happening right now

A post shared by Karen Collins (@annumography) on

Remember the blueberries that I used to infuse vodka when I made this boozy rosemary lemonade?

71/365 Boozy Blueberry Sundae with Sage Syrup #365project #seekarencook

A post shared by Karen Collins (@annumography) on

Well, as the vodka level went down in the jar, I had all these vanilla-vodka-soaked blueberries that I couldn’t bear to let go to waste…ahem.  I tossed around a few ideas about what to do with these boozy babies and decided that it was time to put my ice cream maker to use again.  After all, vodka helps keep homemade ice cream from becoming too frosty in your freezer.  Right?

This frozen treat has a little bit of an identity crisis.  I’ve called it ice cream, sherbet, and frozen yogurt…sometimes all in the same breath.  It doesn’t include eggs, so it’s not an old-school ice cream; I left the fruit whole, so I’m not sure if it technically qualifies as a sherbet; and the buttermilk lends it a richness that I don’t associate with frozen yogurt.  So I’m calling it a sherbet.  Right now.  Next time I may call it a yogurt.

I served this up in one of my grandmother’s crystal sundae dishes with some fresh blueberries and more sage syrup.  The blueberries pack a little alcoholic punch, and the syrup helps balance it on your palate.  This sherbet is also great served with cake.  Take my advice and try chocolate.  Tonight I’m making a shake with some more sage simple syrup, fresh blueberries, and buttermilk.  That’s just how I roll.

Boozy Blueberry-Sage Sherbet
Ingredients:
2 c. Greek yogurt
3/4 c. buttermilk
1 c. blueberries, soaked in vodka
1 T. blueberry-infused vanilla vodka
1/4 c. Sage Simple Syrup
Sage Simple Syrup:
1 c. sucanat
1 c. water
20 sage leaves

To make the Sage Simple Syrup, bring the water to a boil.  Reduce heat and add sucanat.  Stir until completely dissolved.  Remove from heat and add sage leaves to the sucanat mixture.  Allow the sage to steep for approximately 20 minutes.  Let the syrup cool completely before using.  Extra syrup may be stored in a glass jar in the refrigerator.

To make the sherbet, follow the manufacturer’s directions for your ice cream maker.  I used a KitchenAid ice cream maker.  Its instructions are to add all the ingredients except the fruit to the ice cream maker, process for 20 minutes, and then add the fruit (blueberries) for the remaining time left (approximately 10 minutes).  I just added the blueberries from the beginning.  The KitchenAid usually makes a clicking noise when it is finished, but I keep an eye on it and turn it off when it reaches the texture I desire.

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3 thoughts on “Boozy Blueberry-Sage Sherbet

  1. Pingback: The Sage Old-Fashioned Cocktail | annumography

  2. Pingback: We Both Need a Fresh Start: 80′s Jewelry Cabinet Rescue & Blogiversary Recap | annumography

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