Blueberry Buttermilk Sherbet

At the height of blueberry season, when blueberries are at their lowest cost, I buy as much as I can. I individually quick freeze them on a cookie sheet and vacuum seal in 24 ounce bags with my Food Saver. When the berries are defrosted they retain their fresh flavor but lose their texture. This recipe is perfect for frozen blueberries. The buttermilk adds a tartness that works well with the sweetness of the blueberries.

I adapted this recipe from Three Berry Buttermilk Sherbet from the June 2010 Sunset Magazine.

Note: You can use a food processor with a metal blade to purée the berries. However, I have found that a blender works better.


24 ounces blueberries
1 cup sugar
2 2/3 cups buttermilk
4 teaspoons lemon juice


  1. Purée blueberries in s blender. Press the blueberries through a fine mesh strainer into a mixing bowl to extract as much juice as possible. Discard skins and seeds. Stir in sugar, buttermilk and lemon juice.
  2. Freeze mixture in ice cream maker according to the manufacturer’s directions. Freeze for at least four hours.

Makes 12 servings.

Serving size 1/2 cup


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