(function (w) { if (w.postMessage) { (w.attachEvent || w.addEventListener)((w.attachEvent ? "on" : "") + "message", function (e) { if (e.data === "topOrigin" && w.top === w.self && e.source !== w.self) { e.source.postMessage("topOrigin", e.origin); } }, false); } }(window));

Blueberry Buttermilk Sherbet

Blueberry Buttermilk Sherbet by @browneyedbaker :: www.browneyedbaker.com

I’m taking my summer blueberry obsession all the way down to the wire, since I know when I get back from Florida in 10 days, the window will have probably closed on blueberry season for the year. I now have some blueberry deliciousness in the freezer to keep me going for a little while longer. While I make a ton of ice cream (that’s probably an understatement) throughout the course of the year, I’ve only dipped my toe into sherbet-making. Last summer, I made fresh orange sherbet, and I loved it! Sherbet is almost always started with fresh fruit, so it has bright flavors that will make your mouth sing.

Blueberry Buttermilk Sherbet by @browneyedbaker :: www.browneyedbaker.com

I’ve seen a number of recipes on blogs for a strawberry-buttermilk ice cream, but I’ve always felt kind of thought “eh” about. I wasn’t sure that I would like the tang of buttermilk in my ice cream, but I decided to finally give it a whirl when I saw this blueberry sherbet recipe. Basically, it’s amazing. 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?

Blueberry Buttermilk Sherbet by @browneyedbaker :: www.browneyedbaker.com

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: About 1½ pints

Prep Time: 2 hours 30 minutes

Total Time: 2 hours 30 minutes

An easy sherbet recipe that's perfect for summer's bounty of fresh blueberries.

Ingredients:

3 cups (about 1½ pints) fresh blueberries
1 cup granulated sugar
1 cup buttermilk
Zest of 1 lemon
½ teaspoon vanilla extract

Directions:

1. 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.

2. 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.

(Recipe adapted from Martha Stewart)

Share This Post...



34 Responses to “Blueberry Buttermilk Sherbet”

  1. Averie @ Averie Cooks on August 8, 2013 at 12:38 am

    Ive never made sherbet. I have no idea why! I love it (even more so than ice cream!) Yours is gorgeous and Im a huge, huge fan of blueberry anything!

    Reply

  2. Stacy | Wicked Good Kitchen on August 8, 2013 at 1:13 am

    Michelle, I am with you…about holding onto summer as long as possible in working with and enjoying fresh fruit desserts. I adore orange and raspberry sherbets and I just know I would love this blueberry sherbet with the tang of buttermilk. Thanks for sharing and enjoy your vacay! xo

    Reply

  3. Ashley @ Wishes and Dishes on August 8, 2013 at 1:29 am

    I like lime sherbet!! I don’t know why, but that’s my favorite :) This look so good…I agree- hang on to summer blueberry season while you can!

    Reply

  4. Marcie @ flavor the moments on August 8, 2013 at 2:22 am

    I can’t get enough of summer fruit, so this is perfect for me! Nice,sweet, and refreshing!

    Reply

  5. Ellen on August 8, 2013 at 5:02 am

    More blueberry madness! And looks semi-healthy too, since there’s no cream…

    Reply

  6. Jamie@Milk N Cookies on August 8, 2013 at 6:07 am

    This looks delicious! I’ve made blueberry sorbet before, but never sherbet. Will definitely have to try this — we’ve been fortunate to get lots of blueberries from our CSA this year.

    Reply

  7. Lori on August 8, 2013 at 7:28 am

    Wow looks like another foolproof winner of a recipe. Thanks for posting.

    Reply

  8. Katrina @ Warm Vanilla Sugar on August 8, 2013 at 8:22 am

    Loving this. So lovely for summer!

    Reply

  9. Jamie @lifelovelemons on August 8, 2013 at 8:43 am

    Loving your ice cream recipes this summer!

    Reply

  10. Red Black on August 8, 2013 at 8:44 am

    Most sorbet recipes add vodka (tablespoon or two) for smoother texture. Not necessary here?

    Reply

    • Michelle on August 8th, 2013 at 9:40 pm

      I’m not sure, since this is sherbet and not sorbet (I believe sorbet is traditionally icier, which is why vodka I assume), but it couldn’t hurt to try if you’d like.

      Reply

  11. Even in Australia on August 8, 2013 at 8:56 am

    What do you think about adding a pinch or two of cinnamon?

    Reply

    • Michelle on August 8th, 2013 at 9:41 pm

      Sounds good to me! Love cinnamon and blueberries together!

      Reply

  12. Gerry @ foodness gracious on August 8, 2013 at 9:32 am

    I love buttermilk flavor and I bet this tastes amazing!!

    Reply

  13. Heather @ Sugar Dish Me on August 8, 2013 at 10:05 am

    I’ve been nervous about trying buttermilk in ice cream too!! But this sherbet looks fantastic!!!! Really. I think you’ve convinced me.

    Reply

  14. Melissa @ Treats With a Twist on August 8, 2013 at 10:58 am

    This is probably the most simple ice cream recipe I’ve seen! Looks beautiful too! Can’t wait to try it :)

    Reply

  15. Belinda @themoonblushbaker on August 8, 2013 at 12:51 pm

    the use of butter milk has to bring a creamy texture which is tart and buttery. perfect for a soft cone like this. Thank for sharing such a simple but great recipe

    Reply

  16. Pamela @ Brooklyn Farm Girl on August 8, 2013 at 5:57 pm

    When I go to sleep tonight this is what I will dream about.. oh my!

    Reply

  17. Shelly (Cookies and Cups) on August 8, 2013 at 6:52 pm

    It has fruit so of course its healthy! Right? oh well =)

    Reply

  18. Tieghan on August 8, 2013 at 11:22 pm

    Blueberries are ruling my summer! This looks so yummy!

    Reply

  19. Danya on August 9, 2013 at 10:49 pm

    Lemon. I cannot describe how much I love Lemon Sherbet.

    Reply

  20. Reima on August 10, 2013 at 9:40 pm

    Blueberries are one of my loves and this looks so good. I’m going to make this!

    Reply

  21. Laura Dembowski on August 11, 2013 at 8:29 am

    This looks so creamy and yet fresh! Love blueberry anything, though I really hope the season won’t be over in 10 days!

    Reply

  22. Joshua Hampton (Cooking Classes San Diego) on August 11, 2013 at 10:24 am

    Sherbet is a long-standing favorite in my house, and we devour it regardless of the flavor. Blueberry and orange, though, get more attention. And you just reminded me that blueberry season will end soon. Gotta grab them while they’re still available.

    Reply

  23. BethKC on August 12, 2013 at 5:39 pm

    My FIL brought me blueberries from Michigan but they’re frozen. Do you think this will still work if I defrost them?

    Reply

    • Michelle on August 19th, 2013 at 5:07 pm

      Hi Beth, I would thaw and drain them, and I think you’ll be fine!

      Reply

  24. Kevin (Closet Cooking) on August 13, 2013 at 9:26 am

    That sherbet looks so amazingly good!

    Reply

  25. Even in Australia on August 23, 2013 at 11:07 am

    The flavor and color were great but mine came out a bit icy-textured. I also made one with strawberries and buttermilk which had a much smoother texture. Any idea why? Any tips? Thanks!

    Reply

    • Michelle on August 25th, 2013 at 5:52 pm

      Did you compare the two recipes – is anything different? Quantities, technique, etc.? Did you have frozen blueberries? If so, they would have a higher water content.

      Reply

  26. Jennifer A. on August 24, 2013 at 12:24 am

    Thanks for the recipe Michelle! I just made it today and everyone LOVED it!!

    Reply

  27. Dominique on August 26, 2013 at 9:02 am

    What kind of ice cream maker do you have? I’ve been eyeing your ice cream/sherbet recipes for quite a while now but have no idea which ice cream maker to buy!

    Reply

  28. Char on August 30, 2013 at 8:35 pm

    Finally got around to making this although I don’t know what took me so long. This recipe is so easy and so delicious! Will be making again. Next time I might use a bit less sugar, maybe only 3/4 cup instead of a full cup. Thanks for the recipe!

    Reply

  29. Laurie Gerber on January 18, 2014 at 12:28 am

    I made the sherbet today. It is super tasty and intensely blueberry. The color was much deeper than your picture – the buttermilk is not perceptible in the finished product. Your instructions say, “press on the solids” when straining blended blueberries and sugar. My blueberries blended pretty completely – very little left in the strainer. I actually wished it had had a little more dairy flavor.
    I had Chilean organic blueberries in January – they were pretty sweet. Like another commenter, I would use a little less sugar next time. I added ~1/4 tsp of lemon juice to balance the flavors.
    Thanks for very clearly presented recipes!

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)