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.
—tw
Ingredients
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2 cups
blueberries, fresh or frozen
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1 cup
buttermilk
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1/2 cup
sugar
Directions
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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.
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Strain into a container and refrigerate, covered, for at least 2 hours or up to 1 day.
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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.
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