Wild Blueberry & Champagne Sorbet

happy new year!!

so many new things to celebrate around here… a new year, a new home, a new state, a new lifestyle.

here we are in northern new york. it’s been a crazy month since i left you with some peanut brittle. even though i haven’t seen a blade of grass in a month and am learning to live and drive in layers of ice and feet of snow, i’m happy to celebrate this handful of newness.

once again, the recipe redux crew has challenged us to develop a recipe using wild blueberries. the inspiration of the new year leaves me with champagne on the brain (in only the best way). combined with those wild blueberries and popped into the ice cream maker for a quick freeze (or practically set out the backdoor around these parts, for heaven’s sake), this frozen delight is the perfect way to start or end a meal.

but first, let me tell you about the wild blueberry.

we love blueberries at our house and try to keep them on hand at all times. but wild blueberries are even better… if you’re like us and you like blueberries, then you’ll love wild blueberries.

the wild superfruit has a more intense blueberry flavor, double the antioxidants, and a deeper blue pigment – distinctive qualities borne of the harsh climate and thin glacial soils of maine, eastern canada and quebec (that’s almost where i live now, by the way…). they are smaller than standard blueberries, but don’t be fooled by their size – they pack more into their tiny blue bodies than any other blueberry on the planet. and they’re the same berry that has existed for 10,000 years.

you can find the berries at your grocery store in the freezer section year round. just look for them to state “wild blueberries” on the package. they’re frozen from their fresh state, which locks in the goodness, and makes them perfect for a frozen treat (or really anything… maybe the weather is getting to me).

so raise a glass with me. to this new year. may this be a year of blessings, of health, of love and of laughter for each of you…