Blueberry Buttermilk Sorbet

By • July 14, 2014 0 Comments

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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


Serves 6

  • 2 cups blueberries, fresh or frozen
  • 1 cup buttermilk
  • 1/2 cup sugar
  1. 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.
  2. Strain into a container and refrigerate, covered, for at least 2 hours or up to 1 day.
  3. 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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