Blueberry Buttermilk Sherbet Recipes

BLUEBERRY BUTTERMILK SHERBET

Steps:

• 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.
• 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.

FRESH BLUEBERRY SHERBET

Steps:

• Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
• Into a 5-quart capacity food processor, using the chopping blade, place blueberries, sugar and lemon juice. Puree until smooth and foamy. Then pour in heavy whipping cream and pulse 3-5 times until mixture thickens slightly.
• Using a fine wire mesh sieve, strain for a smoother consistency. If you don't mind a naturally pulpy texture, don't worry about straining.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a spatula, turn sherbet into a freezer container. Freeze for 3-5 hours or until desired texture.