Ingredients
The following ingredients have 1 Servings
- 3 cups fresh blueberries ((about 1½ pints ))
- 1 cup granulated sugar
- 1 cup buttermilk
- Zest of 1 lemon
- ½ teaspoon vanilla extract
Instruction
- Puree the blueberries and sugar in a blender until smooth. Pour through a fine-mesh sieve set over a bowl; press on the solids to extract as much liquid as possible. Discard solids. Stir in the buttermilk, lemon zest and vanilla extract.
- Churn the blueberry mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container. Freeze until hardened, at least 2 hours. Sherbet will keep in the freezer for up to 2 weeks.
