When summer Sundays are made in Alsace, with a small garden, plum purple, brothers and sister who have cravings for pies, just enough sun to not fear a downpour, it is happened that organizes a collection of fruit .
It's great for that, Alsace. It is relatively easy for small producers that allow customers to use and urban residents to stock up on raspberries, cherries and other fruits for a rather paltry price (deal with mini-cups-box-with-jewels).
This year, after some nice sessions raspberries, blueberries we found. Of course, there is no charm collect these purplish-black berries in the forest with pride to recognize flora among the true God who will make pies, but the pleasure of walking between the legs of blueberry , seize the fragile and delicate small ball is there .
As one returned with an armful of quickly make a cake, and share the rest-that everyone benefits from this collaborative work so effective.
Arriving home, I have washed my blueberries before putting them in the freezer. I like to keep some memories of those times (and the possibility make a pie this winter).
And then, finally, it was a mirror ...
QUICK BLUEBERRY VANILLA ICE EXTRA
just for two!
In the bowl of a blender, put 2 good handfuls of frozen blueberries, two chipmunks, 1c. soup with almond cream, agave syrup (or honey) as much as you want, and vanilla powder (1 small teaspoon or so). Mix well and serve immediately.
To keep (not really a long time) the ice, just put it in an ice tray, cover with plastic wrap to touch, put in freezer and stir regularly (every 30min). But it remains to eat very quickly.
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