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
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
- 3 cups fresh blueberries
- 1 cup sugar
- 1 cup buttermilk
- zest of 1 lime
- 1/2 teaspoon vanilla extract
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.
