If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Tart, creamy, and impossibly purple, Blueberry Buttermilk Sorbet is an easy weeknight dessert or a simple yet elegant finish to a meal. It’s also a light and healthy alternative to cream and egg-rich ice cream. My kids love to help me pour the ingredients, use the blender, and watch the liquid churning in the ice cream machine.
—The Weiser Kitchen
- 2 cups blueberries, fresh or frozen
- 1 cup buttermilk
- 1/2 cup sugar
- Combine the blueberries, buttermilk, and sugar in a blender. Blend on high speed until the mixture is combined and fairly smooth, 2 to 3 minutes.
- Strain into a container and refrigerate, covered, for at least 2 hours or up to 1 day.
- Freeze in an ice cream maker according to the manufacturer’s instructions. Place in a tightly-lidded freezer-safe container and chill 2 hours. Enjoy.