Homemade Blueberry Sherbet

Blueberry Sherbet

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.

Blueberry Sherbet


  • 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!

Blueberry Sherbet

P.S. I found those adorable little circus-y paper cups at Sur la Table.

3 Responses

  1. Rebecca Dilello
    Rebecca Dilello August 28, 2013 at 3:21 am | | Reply

    So pretty and so yummy. Thanks for sharing.

  2. cassandra
    cassandra August 28, 2013 at 9:58 am | | Reply

    oooo… i’m making this for sure! perfect for labor day weekend! xoxo

  3. Nicole
    Nicole August 30, 2013 at 12:08 pm | | Reply

    Very nice presentation and it looks scrumptious. The mint leaves were a nice touch.

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