Weekend before last we had a second 2nd birthday celebration for Little Bug. My mother made him a yummy carrot cake and I made him blueberry sherbet. I found the sherbet recipe online at Southern Living and boy was it simple and soo good! There are only five ingredients and it doesn’t require an ice cream machine.
- 2 Cups fresh Blueberries
- 1 Cup Buttermilk, (I used 2%)
- 1/2 Cup Sugar
- 1 Tablespoon fresh Lemon Juice
- 1/2 Teaspoon Vanilla Extract
Process all the ingredients in a blender or food processor until smooth. Strain using a fine mesh strainer. Pour into ice cream machine and churn until desired consistency.
If you are not using an ice cream machine, pour into a 9 inch square pan, cover, and freeze for 4 hours or until firm. Then process in a blender again until smooth and freeze another 4 hours.
*Note, the Southern Living directions do not say to strain the liquid. I chose to strain mine because there was so much blueberry skin and seeds.
This makes 6, 1/2 Cup servings.
Go make it right now while blueberries are still in season!
P.S. I found those adorable little circus-y paper cups at Sur la Table.