Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.
Pour blueberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired.
Outstanding! I have made the sherbet twice this week -- the texture and flavor is wonderful. I almost skipped straining the puree -- glad I didn't -- I was surprised by the amount of 'skins' in the puree, which would definitely effect the texture of the sherbert. This is so easy to make and so much better than store bought.
Delicious! great flavor and nice texture; looks beautiful in a hot toddy glass! i was skeptical, but in the end think it was worth the effort to but the berries through a strainer. would definitely make again.
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