Fast Blueberry Freeze

At a recent backyard barbecue, a friend of a friend – her name is Cecilia Risquez – whipped up a great blueberry dessert in about one minute flat. Dubbed Cecilia’s Blueberry Freeze, think of it as something of a deconstructed berry slushy. Simply mix 3 cups frozen blueberries (1 15-ounce bag) with ¾ cup vanilla-flavored soy milk, 2½ tablespoons maple syrup, 1 teaspoon lemon juice, and a tiny pinch of salt. The chill from the berries partially freezes the soy milk, so it becomes icy and saucy. Great on a steamy summer night, and it’s a no-brainer. (Cecilia says it works well with frozen raspberries, too.)

Send comments or suggestions to Adam Ried at cooking@globe.com.