Blueberry Buttermilk Sherbet

An easy sherbet recipe that's perfect for summer's bounty of fresh blueberries.
Course Dessert
Cuisine American
Prep 30 minutes
Chilling time 2 hours
Total 30 minutes
Servings 1 pints
Calories 789 kcal
Author Michelle


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


  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 Notes

Nutritional values are based on 1/2 pint

Nutrition Facts
Blueberry Buttermilk Sherbet
Amount Per Serving
Calories 789 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 172mg7%
Potassium 443mg13%
Carbohydrates 184g61%
Fiber 7g29%
Sugar 170g189%
Protein 7g14%
Vitamin A 425IU9%
Vitamin C 33.9mg41%
Calcium 202mg20%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.