Did you know that you can get locally grown and flash-frozen blueberries in Vermont this time of year?  Check your local co-op or health-food store and look out for Vermont-made labels.  Also, try buying local berries this summer and freezing them for winter use. Homemade sorbet is great way to make a scrumptious and healthy dessert that is also low-fat.  Sorbets can be made with all different types of fruits – so don’t be afraid to try different forms of this recipe!  This recipe does not require the use of an ice-cream or sorbet maker and only takes about 5-7 minutes to prepare.  – And it was a hit tonight with all of my friends!

Ingredients: 1.5-2 cups blueberries 1/4 cup maple syrup 1/2 lemon, juiced ~tsp lemon zest dash of vanilla extract

1. Combine all of the ingredients into a mixing bowl and mash (or have a helper do so) with a potato masher just until the mixture is combined and the blueberries are smashed up a bit. 2. Place mixture into a blender or food processor.  Blend, pulsating when necessary.  My blender has a space at the top to insert a mixing device.  If your blender doesn’t have this ability, simply blend the mixture, stop it, and then mix it with a spoon.  Blend again and repeat until the entire mixture is fairly smooth.  Some bumps are perfectly fine.  Hand-held electric mixers would probably work fairly well for this purpose, too. 3. Dig in and bask in blueberry deliciousness:)