I couldn’t resist trying this out tonight since the weather is too hot to be doing any baking. It is extremely easy to prepare, but it’s difficult to be patient while it freezes. This pretty purple treat was worth the wait, and made for a refreshing start to the Labor Day weekend.
Homemade Blueberry Buttermilk Sherbet
Adapted slightly from marthastewart.com
1 1/2 pints (3 cups) fresh blueberries
1 cup sugar
1 cup buttermilk
1/2 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
~In a blender, puree the blueberries and sugar until smooth. Pass through a fine mesh sieve set over a bowl.
~ Stir in buttermilk, lemon juice, and vanilla.
~Place an empty loaf pan into the freezer for at least 10 minutes.
~Add blueberry mixture to an ice cream maker and freeze according to manufacturer’s instructions. Spread into chilled loaf pan, cover with plastic wrap, and freeze for 2 hours, or until frozen solid.