The Hill Team talks about Rockland frequently. That’s because we like it so much. We have stayed at two of the four Historic Inns of Rockland and indulged at all of them.

On this last visit, they were hosting the International Food Wine & Travel Writers Association. Before I share the Berry Manor Inn recipe, I’d like to share Rockland’s tribute to IFWTWA.

Berry Manor Blueberry Soup (Makes 12 Servings)

1-1/2 cups Fresh Maine Blueberries
1/2 cup water
1/3 cup sugar
1/4 cup lemon juice
1 tsp cinnamon
1 tsp coriander
2/3 cup vanilla yogurt
2/3 cup sour cream
1/2 cup apple juice

In a blender, combine the blueberries and water and puree until smooth.
In a heavy medium sized saucepan, combine the blueberry puree, sugar, lemon, cinnamon and coriander.
Cook over low heat stirring frequently for about 15 minutes.
Add the apple juice and blend.
Remove from heat and whisk in the yogurt and the sour cream until smooth.
Chill overnight.
Whisk together when ready to serve and spoon into small bowls.
Garnish with a spring of mint and raspberries.

Note: This is a fabulous fruit dish for a hot summer morning!

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