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Blueberry-Buttermilk Sherbet



  • 2 cups fresh or frozen blueberries
  • 1 cup granulated sugar
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • Garnishes: fresh blueberries, lemon rind strips


  1. Process blueberries in a food processor or blender until smooth, stopping to scrape down sides.
  2. Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids.
  3. Add sugar, buttermilk and vanilla extract to bowl, and stir until well blended.
  4. Pour blueberry mixture into freezer container of a 4-quart ice cream maker, and freeze according to manufacturer's instructions.
  5. Garnish each serving, if desired.

Makes about 4 cups.


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