Blueberry Sherbet

Robin Miller
  • Yield: 6 servings


2cups fresh blueberries, rinsed and patted dry
1cup buttermilk
1/2cup granulated sugar
1tablespoon fresh lime juice
1teaspoon vanilla extract


1. Combine all the ingredients in a blender and process until blended (don’t worry about little blue bits of skin—those will be processed in later).

2. Transfer the mixture to an 8-inch square baking pan and freeze until firm, about 3-4 hours.

3. Transfer the mixture to a food processor and process until smooth. Serve or freeze until ready to serve.