sherbet | NancyC

It’s a pretty hot summer day, so I had to post something frosty! 🙂 I don’t make ice cream sodas or floats often, but I really like them. I was inspired to make this fruity-tasting float after I saw a recipe a while back in Better Homes and Gardens. This float is made with raspberry sorbet and grape soda. Just use your favorite brand of grape soda and raspberry sorbet—and if you can’t find raspberry sorbet in your grocery store, you can substitute raspberry sherbet. I tried it both ways and it’s good with both sorbet and sherbet!

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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.

BLUEBERRY SHERBET

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 Thursday, Foodie Friday, Feature Yourself Friday, I’m Lovin’ It Fridays, Vegetarian Foodie Friday, Favorite Things Saturday.