Monday, June 19, 2017

Berry Blast

Dear friends, it's been hot. I know that we in California have been told that we don't know from hot or have to live in Phoenix or Minnesota for that, but yesterday it was over 100 here and 106 or so in the Sacramento area, so that is bunk.

My ancestors are from the cool and rainy west of Ireland. I'm not bred for heat. I wilt and get cranky.

Since there is nothing to do about it, a way to take advantage of the heat is to make icy drinks. Today's was a Berry Blast, but over the last 4 or 5 days there have been Berry-Banana-Nectarine Cooler, Mango Strawberry Delight (where I used mango juice instead of milk), Blackberry Vanilla Cooler and more. The blender has been getting a workout. Fortunately we started with some very ripe bananas on hand, plus lots of fresh berries since this is the season for them.

It was way too hot for actual measurements, so I'm giving approximations. You can change it up, too. If you have a different fruit handy, throw it in. Like real ice cream and milk instead of soy...go for it! The key is to have ice, fruit, and some liquid, plus a bit of ice cream, soy cream or sorbet for richness. Let the blender run until you have a nice, thick, smooth drink.

Berry Blast
serves 1-2

1 cup crushed ice or ice cubes
2 scoops ice cream or soy ice cream (I like vanilla, but use what you like)
3 cups assorted fruit. (I used about a cup each fresh strawberries, raspberries and blackberries. Frozen would work, too, but fresh gives the best flavor.)
1 cup soy milk or regular milk

Place all ingredients in a heavy duty blender. Blend on low for a few seconds, then increase to medium and finish at high to make sure all the ice is blended in as tiny pieces.

Serve in a tall glass with an iced-tea spoon. Umbrella optional.

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