Prep Time
20 Mins
Freeze Time
30 Mins
Yield
Makes about 4 cups

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

KeyLimePie's Review

Jodie75
June 19, 2011
I thought this was WAY too sweet. If I made this again, I would cut the sugar in half.

dory92064's Review

dory92064
August 26, 2009
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.

Jodie75's Review

KeyLimePie
August 08, 2009
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.