Best Blueberry Sherbet Recipes
BLUEBERRY BUTTERMILK SHERBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h40m
Yield Makes about 1 1/2 pints
Number Of Ingredients 5
Steps:
- Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.
BLUEBERRY SHERBET
"I like to garnish this refreshing dessert with whipped cream," recommends Judith Rush of Newport, Rhode Island. "It can also be made with raspberries or strawberries," she adds.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.
Nutrition Facts : Calories 323 calories, Fat 10g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 30mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 3g protein.
FRESH BLUEBERRY SHERBET
This is my new favorite frozen summertime treat. This recipe is easy, requires no cooking and cooling of the blueberries and yields a smooth and velvety sherbet packed with fresh, natural blueberry flavor. "Preparation Time" includes time needed to churn in an ice cream maker as well as time needed to cure in the freezer.
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade, place blueberries, sugar and lemon juice. Puree until smooth and foamy. Then pour in heavy whipping cream and pulse 3-5 times until mixture thickens slightly.
- Using a fine wire mesh sieve, strain for a smoother consistency. If you don't mind a naturally pulpy texture, don't worry about straining.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sherbet into a freezer container. Freeze for 3-5 hours or until desired texture.
Nutrition Facts : Calories 459.5, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.5, Carbohydrate 50, Fiber 2.4, Sugar 43.2, Protein 2.4
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