Grunts & Slumps

Here at Willow Hill Farm, we have a small certified organic blueberry U-Pick operation. It took me a bit to recall when we planted those first small bushes back in 1992. I remember gathering the help of two friends to dig holes by hand and plant into stony, not so well-drained land. Our farm has changed directions over the years beginning with mixed vegetables, heirloom tomatoes, and greenhouse plants. Then we began milking sheep and cows in the mid-90’s. The raspberries, strawberries and currants are no longer as they too suffered the poorly drained soil’s demise. Not so, for the blues though. We are routinely graced with bumper crops in those fields due to our North facing glacial till soil and rocky hills. Sounds like it flies in the face of good gardening? Actually not. Blueberries thrive in an acidic, high water table soil that is a bit rocky or even stony. One imagines the wild ones in their almost shady, raised hummocks in somewhat wet sites. I call it its own ‘terroir’…..Not river bottom, which is what one normally would hope for in the best production of vegetables. Our sole remaining crop 17 years later stands over 7 feet in some spots!

When the weather in July is usually hazy, hot, and humid….alas, maybe not this year- I still hope for it. I become awash in blueberry grunts, slumps, cobbler, pie, crisp, blueberry sauce, and I need to find a simple, fresh and easy recipe that takes the heat out of the kitchen, body and therefore, mind. Something to take me away. Mmmm. sorbet. I like this recipe since it is simple to make, beautiful to look at, and fantastic to eat! And I repeat, oh-so simple. Why sorbet and not ice cream you ask? No custard to make- it’s mix, freeze and go. Less is more.

BLUEBERRY SORBET
Serves 4.

2.5 lbs fresh blueberries/frozen works too (thawed, drained)
2/3 cup water
1 1/3 cups sugar
3 tablespoons fresh squeezed lime juice
2 tablespoons light corn syrup

NOTE: Do not omit the corn syrup. It prevents crystallization and makes it creamy and not grainy, like a granita.
Put sugar and water in a saucepan and bring to a boil. Reduce heat to medium and cook until sugar is dissolved.. Allow to cool off completely.
Place blueberries and lime juice in a blender or food processor and puree until completely smooth. Then transfer blueberry mixture to a fine sieve to remove seeds. Press out all seeds.

Combine this with the cooled sugar syrup and corn syrup .

Success hint: pre-chill blueberry mixture at least overnight. Chill ice cream maker bowl 24 hours ahead of time too. When ready, follow manufacturer’s instructions for the ice cream maker.

This spells summer to me! The almost onyx deep blueberries with their inherent antioxidant health benefits fused with lime and chilled? It’s sublime. Take me away sorbet!