Vancouver's 100-Mile Diet: Yogurt-Honey Sorbet with Macerated Blueberries and Jelly of Mead

Antioxidant-rich blueberries and nutrient-packed honey make this tasty treat healthy, too.


| September/October 2009



CK1

With macerated blueberries and honey, this simple sorbet makes going local totally delicious.


Photo By Hamid Attie

Yogurt-Honey Sorbet with Macerated Blueberries and Jelly of Mead 
Serves 8 

This tasty treat features two of nature’s wonder foods: antioxidant-rich blueberries and nutrient-packed honey. Finding local honey and berries in most areas of the United States is a snap (try your local farmer’s market or check www.LocalHarvest.org.). Use antibiotic- and hormone-free milk and yogurt from local dairies, if possible.

4 1/2 cups plain whole-milk yogurt, plus a little more for plating
1 cup plus 3 1/2 teaspoons honey
1 1/2 cups whole milk
1 cup blueberries
1 1⁄4 cups mead
2 sheets gelatin

To make sorbet:

1. Bring yogurt, 1 cup honey and milk to a simmer over low heat. Strain and chill mixture for a minimum of 2 hours (overnight is better).

2. Churn in ice-cream maker, freeze.





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