This sherbet is made with blueberries and buttermilk. It is smooth, sweet and incredibly easy to make.
. . .
Blueberry Buttermilk Sherbet
recipe: from Martha Stewart Living, July 2013
Yields about 3-4 cups.
- 1.5 pints (about 3 cups) fresh blueberries
- 1 cup granulated sugar
- 1 cup buttermilk
- zest of 1 lemon
- 1/2 teaspoon vanilla extract
Mise en place – begin by getting organized. Measure out all of your ingredients. Be sure that the bowl of your ice cream maker has been frozen. Chill a loaf pan (or storage container of your choice) for at least 10 minutes.
Purée blueberries and sugar in a blender until smooth. You could also use an immersion blender or a food processor – keep an eye on the fill-line of your food processor, you don’t want blueberry purée exploding over your kitchen.
Pour the purée through a fine sieve set over a bowl, pressing the liquid out with a spatula; discard the solids. Stir in the buttermilk, lemon zest, and vanilla.
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 the chilled pan. Cover tightly with plastic wrap and freeze until hardened, at least 2 hours. Sherbet can be made and frozen up to 2 weeks ahead.