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Blueberry Buttermilk Sherbet

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


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


  • 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.
  • 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.


Nutritional values are based on 1/2 pint


Calories: 789kcal | Carbohydrates: 184g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 172mg | Potassium: 443mg | Fiber: 7g | Sugar: 170g | Vitamin A: 425IU | Vitamin C: 33.9mg | Calcium: 202mg | Iron: 0.8mg