We had a lot of blueberries to use so we wanted to try a sorbet. This recipe came out really well. If you want more of an ice cream texture just replace some of the water with cream, or eliminate the ice and chill the mixture with cream before placing it in the ice cream maker.

Method

Take 3 cups of blueberries and boil them with the sugar and water, once it reaches a boil, simmer for 10-15 minutes.

Place the ice in a blender and add the hot blueberry mixture. Blend until smooth.

Add to an ice cream maker. Add the remaining 1 cup of blueberries to the ice cream maker. We ran it for about 25 minutes.

Freeze for a couple hours. Serve.

We had an abuncance of blueberries and pondered upon what to make. Well, blueberry pie seemed like an obvious answer - fresh blueberries, flaky crust, vanilla ice-cream... sounds wonderful, right! And I have to say that this home-made pie turned out lovely; the crust was so flaky and crispy, the blueberries were perfectly sweet with a slight hint of tartness.

The pie filled the whole kitchen with that home-baked-pie-aroma, and came out of the oven golden and bubbly. We served this pie with excellent vanilla ice-cream and had to stop ourselves from having too many servings. A quite perfect recipe...

Filling:

• 3 pints blueberries, we used fresh picked
• 2 tbsp fresh lemon juice
• 1/4 cup flour
• 1/2 cup white sugar
• 2 tbsp of butter, cut into small cubes
• 1/2 tsp cinnamon

Method:

Mix blueberries, lemon juice, flour, sugar and cinnamon in a large bowl. Make two batches of pie dough, one for the bottom and one for the top (recipe below). Roll out half the dough to about 13 inches and place on the bottom of a 9 inch pie dish. Add the mixed filling of blueberries and top with butter cubes. Roll out the top dough the same as above and place it over the filling, crimp with a fork if desired.

We did not have any eggs for a wash so we did a little milk and brushed it over the crust, then added some coarse sugar. Then make a few slices with a knife to let the dough expand from the steam.

We placed the pie in an oven at 425 degrees for 20 minutes then kept it in at 350 degrees for another 25 minutes.

Pie Crust (one batch - make twice the amount to cover for top and bottom):

• 6 tablespoons butter, chilled
• 2 tablespoons Crisco, chilled
• 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
• 1/2 teaspoon table salt
• 1/4 cup ice water, or less

Cut butter and Crisco into small cubes and chill for 10 minutes or so.

In the food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and Crisco and pulse 10 times. Remove lid of food processor and add ice water. Replace lid and pulse a few times until it holds together.

I placed the dough in a zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Ingredients:

Information about ingredients are approximate values. Prices for ingredients are subject to change and represent averages in the United States.

Note: each ingredient has its own density so when you want to convert from mass to volume each ingredient may have a different value. We provide these values on each ingredient in our database. You may browse our ingredients here.

You can also view all the categories of ingredients where have.

Recipes:

Calorie content per serving is approximate and based on the number of servings the recipe calls for.

It is best to use the price and calorie information as a guide.

From time to time we will update prices as they change. Regional price differences in the United States, or other regions of the world are not reflected.

Helpful site links: Measurements

Measurement Note:

The ingredients in recipes may be denoted in metric or standard, which is based on how the information about the ingredient was entered in our database. You may use our calculator to translate any amount from metric or standard as needed.

• 1 shot espresso (or a small amount of very strong coffee)
• ¾ cup milk
• 1 ½ tablespoon Hershey's dark chocolate sauce
• Dark Cocoa (or Cinnamon) to top with

For a great and cheap summer dessert we wanted to have a coffee flavored iced drink. So last evening we prepared some cold brewed coffee by adding 6 tablespoons of coarsly ground coffee grinds to about 10 ounces of water. You just let it sit out overnight and filter out the grinds.

Cold brewed coffee is less bitter and more caffeine intense, so it is great to use for cold drinks, or for just adding over ice with a little cream.

Makes about 5 cups of Iced Mocha 

Method

Add ice, coffee, simple syrup, chocolate syrup and cream and blend until combined.

Pour into wine or cocktail glass. You could serve over ice. We added homemade Chocolate Italian Ice for extra flavor