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Blueberry Buttermilk Sherbet

  • Prep:
  • Total Time:
  • Yield: Makes about 1 1/2 pints
Blueberry Buttermilk Sherbet

Photography: Naho Kubota

Source: Martha Stewart Living, July 2013


  • 1 1/2 pints fresh blueberries (about 3 cups)
  • 1 cup sugar
  • 1 cup buttermilk
  • Finely grated zest of 1 lemon
  • 1/2 teaspoon pure vanilla extract


  1. Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.

  2. Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.


Reviews (3)

  • kathleenjm 3 Aug, 2013

    Wonderful! I've never made ice cream with buttermilk but it gives it this amazing tangy-ness - that plus the lemon and berries makes this very fresh. The only change is that I think 1 cup is too much sugar - makes it a little too heavy. I was happy with ~2/3 cup or a little less. Don't leave out the vanilla or the lemon.

  • lisaol 4 Jul, 2013

    What is the alternative to an ice cream maker?

  • baiairen 26 Jun, 2013

    I made this over the weekend and it was absolutely delicious!

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