Blueberry Sherbet

This recipe was from the December 2004 issue of Southern Living magazine. I had clipped it out of that issue quite a while ago, but now I wish I had made it much sooner, because this sherbet is so good! It’s too bad I didn’t try it out earlier this summer–I would have made it a lot during the really hot weather we’ve been having! But there’s still a little summer left, so next time you want something cool and refreshing, try this sherbet. I like it much better than the store-bought kind and I’m sure it’s healthier, too. You can make it with fresh or thawed frozen blueberries.


  • 2 cups fresh or frozen blueberries (thawed)
  • 1 cup fat-free buttermilk
  • 1/2 cup sugar
  • 1 Tbsp. lemon juice
  • 1/2 tsp. pure vanilla extract

Process ingredients in a blender until smooth. Pour into a 9-inch square pan; cover and freeze for about 4 hours or until mixture is firm. Then process the frozen mixture, in batches, in blender again until smooth. Cover and freeze 4 more hours or until frozen. This makes 6 (1/2-cup) servings, and each serving is 110 calories.

Linked to Strut Your Stuff ThursdayFoodie Friday, Feature Yourself Friday, I’m Lovin’ It Fridays, Vegetarian Foodie Friday, Favorite Things Saturday.


14 thoughts on “Blueberry Sherbet

  1. Melodie

    All summer I have whined about needing an ice cream maker. I need to get my butt in gear and just make one of these no-ice-cream-maker-needed recipes. Yours looks fabulous. I would love it if you came by and linked up with me at Vegetarian Foodie Fridays. A refreshing blueberry sherbet would be a welcome addition! 🙂


  2. Kel

    Nancy – Thanks for visiting at Between the Lines. I’ve been drooling all over your pictures this morning. They look soooo good!


  3. laurie

    This sounds delicious and looks so pretty! I’m going to try it. Thanks for sharing this recipe at Favorite Things Sat. Have a good weekend. laurie


  4. Susan

    This looks beautifully delicious! I have a lemon sorbet recipe made with buttermilk that I love so I’m sure this recipe would be just as good!



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