Blueberry Lime Buttermilk Sherbet
It’s blueberry season, and while our wild Alaska blueberries aren’t quite ready yet, I’ve been getting several requests for blueberry recipe ideas the past couple of weeks. This recipe is easy and is just bursting with fresh blueberry flavor, punctuated by tangy lime and buttermilk. Surprisingly fabulous… and would you just look at those vibrant colors? Stunning.
The difference between a sherbet and a sorbet is that sherbet has some form of dairy added, in this case, buttermilk. This was a distinction I overlooked when I made my Orange Buttermilk Sorbet last summer; it’s really a sherbet (that just so happens to taste remarkably like an orange creamsicle). If I’m blessed enough to have you as a regular reader, then you are already well aware of my love for buttermilk. I know it’s an unusual ingredient in frozen treats, but please trust me – it’s magical. Unexpectedly tart, creamy, refreshing, and light.
Blueberry Lime Buttermilk Sherbet
Ingredients
- 3 cups fresh blueberries
- 1 cup sugar
- 1 cup buttermilk
- zest of 1 lime
- ½ teaspoon vanilla extract
Instructions
- Place a loaf pan into the freezer to chill.
- Add all of the ingredients to a blender and whirl until very smooth. Note: you can strain the ingredients through a sieve here to remove the seeds/skins, but I did not. I don't mind the texture.
- Pour the mixture into your ice cream maker and churn according to manufacturer's instructions. Spread the sherbet into the chilled loaf pan, cover with plastic wrap, and freeze 2 hours before serving. Scoop and serve.
Nutrition
I LOVE buttermilk sherbet! Buttermilk has that wonderfully thick, creamy texture but is so much lighter than actual cream. This looks gorgeous and I’ll certainly give it a try when I have room in my freezer. Thanks!
So going to try this in popsicle molds because I have no ice cream maker. 🙁 It looks so good! The ingredient list was so simple I was shocked. Thank you for the recipe!