Blueberry Buttermilk Sherbet

Name: Blueberry Buttermilk Sherbet
Prep time: 10 min
Total time: 2 h 40 min
Yield: Makes about 1 1/2 pints
Ingredients: 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

Recipe photo courtesy of Naho Kubota

Source: Martha Stewart Living, July 2013

2 hours 40 mins 10 mins Makes about 1 1/2 pints

Total Time Prep Yield

Ingredients

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

Directions

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.

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Reviews

129

How would you rate this recipe?

129

mrsknitting

24 APR, 2015

Delicious. I made this with 500g frozen blueberries and just let them thaw before using.
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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.
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lisaol

4 JUL, 2013

What is the alternative to an ice cream maker?
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baiairen

26 JUN, 2013

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