TWD- Dorie's Blueberry Sherbet and not Dorie's Blueberry-Strawberry Frozen Yogurt

This week's recipe, Blueberry Sour Cream Ice Cream, was chosen by Dolores over at Chronicles in Culinary Curiosity. I made that Ice Cream for the 4th of July, to go along with that delicious Blueberry Pie. So for the recipe, go to Dolores' blog or go to this post when I made it 6 weeks ago. I was planning on making it again because it really is that good and I think making homemade ice cream is easy. But, then, as I was thumbing through a cookbook, I saw a recipe that was Dorie's, that she gave to her friend Nick Malgieri, and it was for Blueberry Sherbet. I decided that I would make that and it could still count since it was a Dorie recipe and I wasn't really trying to get out of making the ice cream, since I have already made it. Too much info? Sorry.
I decided that as long as I was making sherbet, I might as well make frozen yogurt too, since there was a recipe I had been wanting to make that I saw it in the local paper. It didn't require the ice cream maker, so I threw them both together and we did a taste test. The kids preferred the sherbet because it was slightly sweeter. I liked both, but liked the yogurt a little bit more, since it wasn't as sweet. The straining step is essential in the sherbet recipe, I think because it uses frozen berries, the skins don't puree as well. In the picture below, the sherbet is on the left (no visible skins or seeds) and the frozen yogurt is on the right.
In the picture below, the frozen yogurt is on the left and the sherbet is on the right.

Confusing? Maybe, but very tasty! Go to the TWD Blogroll to see all the other delicious ice cream!
"A gift from my friend Dorie Greenspan, author of the award winning Baking with Julia. this recipe uses frozen berries...."

Dorie's Bluberry Sherbet found in Perfect Light Desserts by Nick Malgieri and

David Joachim

1 cup water

1 cup 2% reduced-fat milk

1 1/2 cups sugar

3 Tbls light corn syrup

1/3 cup strained lemon juice

1-pd bag frozen blueberries, thawed

1-Combine the water, milk, sugar and corn syrup in a medium saucepan and whisk to mix. Place over medium heat and bring to a boil, stirring occasionally.

2- Pour the syrup into a bowl and cool it to room temperature. Cover the bowl with plastic wrap and chill the syrup until it is very cold.

3- Stir the lemon juice and blueberries into the syrup.

4- Puree the mixture in batches in a blender. Strain the mixture to remove the skins and seeds.

5- Freeze the mixture in an ice cream maker according to the manufacturer's directions.

6- While the sherbet is churning, place a bowl in the freezer. Empty the churned sherbet into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the sherbet.

Texture is best if served within 24 hours.

Blueberry Frozen Yogurt

3 cups fresh blueberries (I used 2 cups blueberries, 1 cup strawberries)

2/3 cup sugar

2/3 cup water

2/3 cup plain yogurt (I used Greek yogurt)

In a saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Let cool completely. Wash and stem blueberries and puree with yogurt. Mix with the syrup mixture.

Freeze in a shallow metal cake pan for 4 hours or until firm (only took 2 1/2 hours, I used a 9 by 13-inch pan). Break into chunks; puree in food processor. Pack into airtight containers and refreeze for 4 hours or until firm or for up to 2 days.