May 14, 2016


Fresh or frozen blueberries - 2 cups
Grated lemon peel - 2 tsp
Lemon juice - 2 tsp
Sugar - 1/4 cup
Low fat buttermilk - 1 cup


  • In a pan, mix blueberries, lemon peel, lemon juice, and sugar.
  • Cook over medium high heat, stirring often, until berries begin to pop (about 6 minutes).
  • Cover; refrigerate until cool(at east one hour) or for up to one day.
  • In a blender or food processor, combine blueberry mixture and buttermilk; whirl until smooth.
  • Pour into a p or 10" square metal pan, cover, and freeze until solid (at least 4 hours).
  • Break mixture into chunks; whirl in a food processor until smooth.
  • Return to pan, cover, and freeze until firm (at least 30 minutes) or for up to one week.
  • Let hard frozen sherbet soften slightly before serving. 

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