Blueberry Buttermilk Sherbet
We're taking our summer blueberry obsession all the way down to the wire, since we know when we get back from Florida in 10 days, the window will have probably closed on blueberry season for the year. We now have some blueberry deliciousness in the freezer to keep us going for a little while longer. While we make a ton of ice cream (that’s probably an understatement) throughout the course of the year, we've only dipped our toe into sherbet-making. Last summer, we made fresh orange sherbet, and we loved it! Sherbet is almost always started with fresh fruit, so it has bright flavors that will make your mouth sing.
We've seen a number of recipes on blogs for a strawberry-buttermilk ice cream, but we've always felt kind of thought “eh” about. We wasn’t sure that we would like the tang of buttermilk in our ice cream, but we decided to finally give it a whirl when we saw this blueberry sherbet recipe. Basically, it’s memorable. The buttermilk provides a wonderful contrast to the sweetness of the berries, and it aids in the silky smooth texture of the sherbet.
If you love fruit and have been hesitant to make your own ice cream, this is a great place to start. What’s your favorite sherbet flavor?
One year ago: No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars
Two years ago: Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream
Three years ago: Peach Pie Tartlets
Four years ago: Arancini (Italian Rice Balls)
Five years ago: Black Bottom Cupcakes
Six years ago: Chicken Spread
Blueberry Buttermilk Sherbet
Yield: 1 pints A straightforward sherbet recipe that's reliable for summer's bounty of fresh blueberries.- 3 cups (444 g) fresh blueberries, (about 1½ pints )
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) buttermilk
- Zest of 1 lemon
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 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.
Notes
Nutritional values are based on 1/2 pint
- Yield: 1 pints
- Prep: 30 minutes
- Total: 30 minutes
Ingredients
- 3 cups ( 444 g ) fresh blueberries, (about 1½ pints )
- 1 cup ( 200 g ) granulated sugar
- 1 cup ( 240 ml ) buttermilk
- Zest of 1 lemon
- ½ teaspoon ( 0.5 teaspoon ) vanilla extract
Method
- 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.
