Thursday, August 2, 2012

Marionberry Frappe: A Nostalgic Summer Treat


When I was in high school in Lexington, Massachusetts, my first real job (after years of babysitting) was at an ice cream parlor called Putnam Pantry.  Putnam Pantry was ice cream heaven, with a selection of every frozen confection you could dream of and a drool-worthy sundae smorgasbord.  Customers could order one, two or three scoops of ice cream and then make their way along a selection of toppings too numerous to list and create an ice cream sundae tower, literally.  Behind the counter, I happily scooped ice cream and blended raspberry lime rickeys, ice cream sodas and frappes with aplomb.


Yes, frappes (one syllable). I’m showing my Massachusetts roots here.  Frappes are blended shakes with ice cream, milk and flavoring.  If you ordered a milkshake at the ice cream parlor expecting to get a thick treat such as this, then you would be sadly disappointed to get a drink of milk blended with flavoring, sans ice cream.  I quickly learned to clarify what a customer had in mind if a milkshake was ordered.


I can’t remember the last time I had a frappe ... probably on our last visit to Cape Cod, which means it has been too long!  Time to make one, but what flavor to indulge in?  Marionberries are at our neighborhood berry stand right now.  The marionberry originated in Marion County, Oregon and is a hybrid of two other blackberries.  It is a large, sweet, luscious berry and we are buying them by the flat since they don’t last long in our kitchen.  I pull two pints out of the morning’s flat (before eager fingers start nibbling!) and set to work on making a frappe.


I mash and cook the berries for a few minutes to use in place of the added syrup, enjoying the fragrance of the simmering juices.  Into the blender go the berries for a quick blend with blackberry ice cream and whole milk and voila, a frappe!  Thick, refreshing, creamy and nostalgic ... summer.

Marionberry Frappe
Makes 4-8 ounce frappes

2 generous cups marionberries or blackberries
1 1/2 pints blackberry ice cream
1/2 cup whole milk

In a medium sized sauce pan, mash the berries over medium high heat for 2-3 minutes, just long enough to release their juices and break the berries down a bit.  Set aside to cool.

In a blender, combine the ice cream, milk and cooled berries and their juices.  Give the mixture a quick blend, until it is thick and smooth.  Pour into glasses, pop a straw in each and sip in the sun.

16 comments:

  1. Only a Seattle blog would have marionberries--my grandma grew them for me in Seattle and I love them. (I also found the name amusing because I had heard of the DC mayor first...). And now I know how to pronounce "frappes" without getting odd looks here. I still get most town names wrong.

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    1. Hi Sara! I had a similar reaction to the name of marionberries when I moved here - I had only heard of the mayor, too! Ah yes, the town names...both pronouncing and knowing which syllable to accent can leave you in a quandry. Just think of it as charming. Sounds like you are having a terrific summer - I'm envious of your Cape visit!

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  2. How delicious! There's a drive up coffee shack near our place in Oregon which has these. They're such a treat and now I can easily make them at home. Thank you. If only I had a blender on the boat this weekend. These would be perfect for Seafair, especially the adult version...

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    1. Have fun on the lake this weekend, Mikaela! I can't wait. And it looks like it will be beautiful! These frappes would be perfect to sip. Speaking of adult versions of frosty treats...I have prosecco floats in the works and will share later. Enjoy Seafair and your amazing menu!

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  3. I love frappes! I haven't had one in a long time I so want to make myself one right now!

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    1. I hope you do, Chinmayie! Wishing you a lovely weekend. :)

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  4. Oh yum! Marion berries are my husband's favorite (I'm partial to tayberries). But you know, add ice cream to something... =)

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    1. Marionberries are Bob's favorite, too (with blueberries a very close second). We just had boysenberries from the market last weekend and they were incredible - such amazing flavor. I'll have to look for some tayberries. Enjoy the sun!

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  5. That's definitely just called a "shake" out here in the midwest. It's funny how many different names there are for things across the country. I have never had a marionberry, but they sound delicious (as does the frappe). I had to resist putting an accent aigu on the end of it: frappé. That's just the French major in me! :-)

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    1. I like all the regional differences we have around the US! Jimmies (sprinkles on ice cream) are another of my favorites from New England. I took French in high school and you're right, frappe is begging for an accent aigu! Have a wonderful weekend - hope you are staying cool.

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  6. Oh, this takes me back! Seems like just yesterday we were scooping ice cream there...

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    1. Doesn't it? Wish we were close enough to scoop together again! :)

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  7. Putnam Pantry!!!!! I haven’t thought of that place in years, though we often drive by it on the way out to Gloucester when I’m home for a visit. Absolutely love this!

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    1. Yay! I'm happy you know Putnam Pantry, too, Erina. I may have to visit the Danvers store the next time I'm in the area.

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  8. What a gorgeous color! Wish I had a glass right now :)

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    1. Thanks, Laura! I hope you're enjoying lots of summer treats.

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