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.
What You'll Need
blueberries, fresh or frozen
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.