Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 (4)

127 Ratings
  • 5 star values: 22
  • 4 star values: 23
  • 3 star values: 45
  • 2 star values: 32
  • 1 star values: 5
Rating: Unrated
04/24/2015
Delicious. I made this with 500g frozen blueberries and just let them thaw before using.
Rating: 4 stars
08/03/2013
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.
Rating: Unrated
07/04/2013
What is the alternative to an ice cream maker?
Advertisement
Rating: 5 stars
06/26/2013
I made this over the weekend and it was absolutely delicious!