2 1/4 cups blueberries
2 cups buttermilk
1 cup sugar (if berries are overly tart, add more to taste)
2 tablespoons key lime juice
1 tablespoon key lime zest
Place sugar and blueberries in a medium sized bowl. Mash with a potato masher until until the blueberries are completely mashed, the mixture is thick and the blueberry skins are empty. Drain through a sieve into a large bowl, pressing with a spoon to get all of the juice/fruit out. Discard leftover skins. Stir in the buttermilk, lime juice and zest. Pour into a ice cream maker and churn until thick and frozen, about 20-30 minutes. Pour into a freezer safe container and freezer overnight. Serve.
Blueberries were on sale recently and I wanted to do something with them that didn’t involve baking. I love blueberry muffins and buckles, but I wanted to do something totally different. Something frozen seemed to be an easy answer. I had never made a sherbet* before before but thought I’d give it a try. Sherbets are generally made with milk, but we had some buttermilk on hand so I thought I’d use that instead and see if it worked. I wasn’t sure how buttermilk would freeze, but it actually froze really quickly and didn’t separate at all. The results were marvelous, the buttermilk really gives it a tangy richness that really compliments the blueberries. Buttermilk (despite the connotations of the name) is very low in fat so this is actually a quite healthy dessert. I used key limes, and I loved the flavor they brought to the sherbet, but regular (Persian) limes would be a logical substitution.
*I just looked up sherbet to confirm what makes it different from a sorbet (sorbets are made with water and do not contain any sort of dairy product) and it turns out that in the UK, a sherbet is something very different- a sort of fizzy powdered candy. In the US, it is sort of like low fat fruit flavored ice cream that is made with milk instead of cream.
I was going to comment about sherbet until I saw your note. You used to get sherbet in tubes in this country but with current health concerns it’s a bit out of favour. You see it most in the form of lemon sherbets – boiled sweets with a sugar centre.
This looks good. I’ve got an ice cream maker that I haven’t used for a while so I will make a note and try something like this. I make both ice cream and sorbet and sometimes something in-between by accident!
That looks so refreshing. I’m surprised by the color!
I made something similar with sour cream instead of buttermilk, it turned out well, this sounds tasty!
hi! I hope it’s okay to leave you a comment about Marie Antoinette?
My thoughts: I usually love Sophia Copolla’s movies but this one moved sooo slow, and I felt like it never developed a plot. And, I was left feeling unsatisfied,
I also didn’t care for the portrayal of the relationship between her and her husband… there should have been some romantic nuances shown, especially considering how vehement she was about standing by his side.
I did love the portrayal of the ridiculous-ness of royalty and it’s procedures.
Thanks for the sherbet recipe! I love the idea of using buttermilk instead of cream. I usually don’t care for sweets, so this sounds perfect!
That sounds fantastic! I’ve been craving berries (summer-y produce in general, really).
I am so so so unbelievably jealous of your ice cream maker. And of your blueberries which gave such an awesome colour to the sorbet!
okay, so did you make a mess when you mashed the blueberries? if i tried that i’d end up with a blueberry stained t-shirt! and probably hands too.
Actually, I didn’t make a mess. The trick is to use a deep bowl with a small bottom.
yum – this looks fantastic. what a prefect combo!
This sherbet is wonderful. I will be making it often. Used fresh and frozen blueberries. The buttermilk adds a great creaminess and tang. OUTSTANDING!!
Hmmmm..haven’t triend that one yet, but will look forward too!
I’am making Buttermilk pancakes but im out of Buttermilk and don’t know what to subsitute for it !
I will visit this website again soon too see if you say anything about what i should do.
But for now, i think i’ll have to have yohgurt for breakfast.
In the country im in, sherbet is a powdery candy, with a tangy bite. But a great flavour. So i will definetly have to try this one soon !