Blueberry Buttermilk Sherbet
Need a gluten free and lacto ovo vegetarian side dish? Blueberry Buttermilk Sherbet could be an outstanding recipe to try. This recipe makes 1 servings with 1001 calories, 15g of protein, and 13g of fat each. For $5.05 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 9 people have tried and liked this recipe. If you have blueberries, lemon zest, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Bakerette. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Overall, this recipe earns a solid spoonacular score of 77%. Similar recipes are Blueberry Buttermilk Sherbet, Blueberry-Buttermilk Sherbet, and Blueberry Lime Buttermilk Sherbet.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 150 minutes
Ingredients:
1 1/2 pints (3 cups) fresh or frozen blueberries thawed
1 1/2 cups buttermilk
2/3 cup granulated sugar
Zest of 1 lemon, finely grated
1/2 teaspoon pure vanilla extract
Equipment:
food processor
blender
sieve
bowl
ice cream machine
Cooking instruction summary:
In a blender or food processor, puree together the blueberries and sugar until smooth.Using a fine-mesh sieve set over a large bowl, pour the blueberry mixture over the sieve. Press the puree into the sieve to extract as much liquid as possible. Discard the solids. Stir in the remaining ingredients.Pour mixture into an ice cream maker and churn according to manufacturer's instructions. Meanwhile, place an airtight container in the refrigerator while churning the sherbet. (Keeping your container cold will help the ice cream freeze quicker when stored.)Transfer sherbet to chilled container and place in the freezer to harden at least 2 hours or overnight. Store up to 2 weeks in the freezer.
Step by step:
1. In a blender or food processor, puree together the blueberries and sugar until smooth.Using a fine-mesh sieve set over a large bowl, pour the blueberry mixture over the sieve. Press the puree into the sieve to extract as much liquid as possible. Discard the solids. Stir in the remaining ingredients.
2. Pour mixture into an ice cream maker and churn according to manufacturer's instructions. Meanwhile, place an airtight container in the refrigerator while churning the sherbet. (Keeping your container cold will help the ice cream freeze quicker when stored.)
3. Transfer sherbet to chilled container and place in the freezer to harden at least 2 hours or overnight. Store up to 2 weeks in the freezer.
Nutrition Information:
covered percent of daily need
