A surprisingly refreshing blueberry sherbet with buttermilk and lime. Simple and beautiful, too. Adapted from Martha Stewart Living, July/August 2013.
Yields: 1 1/2 pints
Place a loaf pan into the freezer to chill.
Add all of the ingredients to a blender, 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.