Blueberry Buttermilk Sherbet
Indulge in the refreshing flavors of summertime with this delightful blueberry sherbet recipe. Bursting with the sweetness of fresh blueberries and a hint of citrusy lemon zest, this creamy treat is the perfect way to cool down on a warm day. Easy to make and even easier to enjoy, this blueberry sherbet is a surefire crowd-pleaser that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 3 cups (about 1½ pints) fresh blueberries
- 1 cup granulated sugar
- 1 cup buttermilk
- Zest of 1 lemon
- ½ teaspoon vanilla extract
Instructions
- Puree the blueberries and sugar in a blender until smooth. Pour through a fine-mesh sieve set over a bowl; press on the solids to extract as much liquid as possible. Discard solids. Stir in the buttermilk, lemon zest and vanilla extract.
- Churn the blueberry mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container. Freeze until hardened, at least 2 hours. Sherbet will keep in the freezer for up to 2 weeks.
Prep Time
PT2H30M
Yield
About 1½ pints
Nutrition
- Calories: 789 kcal
- Carbohydrate Content: 184 g
- Protein Content: 7 g
- Fat Content: 6 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 17 mg
- Sodium Content: 172 mg
- Fiber Content: 7 g
- Sugar Content: 170 g
- Serving Size: 1 serving
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