I'm cooking like crazy with berries lately. Summer is here and my kids gobble up all the berries in the house. This blueberry sherbert reminds me of that great tangy orange sherbert flavor, but with fresh blueberries.
I tried a few recipes and this one from Brown Eyed Baker got the winning vote in my household.
3 cups of blueberries
1 cup of granulated sugar
1 cup of buttermilk
Zest from 1 lemon
1/2 teaspoon vanilla extract
1. Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve to remove the bits of solids. I strained twice to get as much solids removed. Discard solids.
2. Stir in buttermilk, lemon zest and vanilla extract.
3. Churn in a well chilled ice cream maker. I found that my ice cream maker is best chilled at least 2 days in the freezer. Transfer to an air tight container and freeze until sherbert is firm.