Blueberry Vodka Lime Sorbet

Blueberry Vodka Lime Sorbet cools you off while lighting you up at the same time!

You guys, I celebrated my 40th birthday yesterday. I am pretty excited about it too. 40 is the Holy Grail or so I have heard. And I am eager to find out! It is August and it is blazing hot here. So humid that I am not even ashamed to admit, I daydreamed about winter for a few moments.

I can't do much about the weather, but I can find ways to keep my mind busy and cool off a little.
I whipped up a batch of blueberry vodka lime sorbet and enjoyed a dish poolside. That has to be the next best thing to a winter wonderland on a hot day.

Sorbet seems fancy to me. When I was in highschool, I had a part time job at a really lovely place, Glenlaurel Inn in the Hocking Hills. It was pretty sweet for a teenager. I did dishes, earned enough money to go to dozens of concerts, and sometimes the chef would feed me a gourmet meal that included sorbet and an andes mint at the end. As a kid, living in a very rural area in the 1990s, sorbet, andes mints and a coke machine really wowed me. For over 20 years I have fondly recalled that experience of working there and being exposed to culture every time I have had sorbet.

Sorbet seems fancy, but it is actually so deliciously simple to make. Homemade sorbet is a million times better than anything that comes in a container an adding a great vodka to the mix results in a grown up treat that does double duty. It cools you off and fires you up at the same time!

Ingredients:

2 cups of blueberries

2 cups of sugar

2 cups of water

One Lime

1/2 cup of vodka

Directions:

Combine water, sugar and blueberries in a saucepan.

Over medium heat bring to a boil.

Reduce heat to low and simmer or 30 minutes.

Allow the mixture to cool for 20 minutes.

Pour into a blender and blend for 1 minute.

Add vodka and the juice of one lime.

Blend for 30 seconds.

You can pour the mixture through a fine mesh strainer if the seeds from berries bother you. I opted not to do this, as I like a little texture.

Freeze for 4 o 6 hours.

Serve or store in an airtight container in the freezer.

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