April 11, 2010

Blueberry Lime Sorbet and a Love Letter



Dear Blueberry,

You, my darling, are the wild side of nobility, the King's second son--the edgy one who smokes cigarettes under bridges because he's "got time, nothing but time." You are not the delicate blackberry prince whose life is always on the verge of ruin and rupture. You live hard into old age, remain intact.

You and your flared crown, your deep blue ink that stains my fingers, your tight skin. I once saw your color in a near-night sky in Arizona.

I imagine sea creatures in undiscovered coral reefs that blossom like bouquets of you.

"Blueberries," she remembers him saying over and over again with a smile. "Blueberries, blueberries." She was his student. All of us thought they secretly loved each other--kept it secret, maybe even to each other. One week before he died, she brought him a bowlful of freshly picked blueberries, and he, whose vocabulary was never lacking, even after several drinks, could only say "blueberries, blueberries" at the sight of them. You, my blueberry love, might have been his last happy thing.

Your genus, Vaccinium, derives from the Latin for cow (vacca). It was noted by Captain James Cook that cows loved you. Your name was born from this observed desire. When cows daydream, they imagine your juice dripping down their furry chins.

Love,

Barbara Blue, Licensed Poet and Berry Sensualist


Blueberry Lime Sorbet
(serves 2)

1/3 cup water
1/3 cup sugar
pinch of salt
zest of 1/2 a lime
juice of 1 lime
2 cups blueberries
1/2 tsp. vanilla extract

1. Bring water, salt, and sugar to a boil. Sustain boil for 1 minute, and then remove from heat. As sugar syrup cools, add lime zest and juice. Stir, and allow to cool.

2. Once syrup has cooled, blend with the blueberries and vanilla extract in a food processor. Once mixture is thoroughly blended, strain through a metal sieve, making sure to squeeze as much juice through the sieve as possible.

3. Pour into a glass bowl or casserole dish. Freeze for 2 hours. At 30-minute intervals, whisk the mixture. Frequent whisking ensures that the sorbet will remain smooth (vs. icy & crystallized).