Blueberry Sherbet

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30 minutes 1 Quart Print RecipeEmail Recipe


3cupblueberries (picked over and rinsed)
1⁄3cupsuperfine sugar
1tablespoonfresh lemon juice
2cupwhole milk (very cold)


Puree blueberries with 1/3 cup sugar and lemon juice in food processor; with motor running, gradually add milk. Transfer to large medium-mesh sieve set over large bowl. Push mixture through sieve with back of large spoon; discard contents of sieve. Taste and add more sugar, if desired.

Freeze mixture in ice cream maker according to manufacturer's directions. Remove to freezer; store, tightly covered, in freezer until sherbet is firm and flavors have ripened, at least 3 hours but no longer than 2 days. Let stand at room temperature 10 minutes before serving.


Preparation time does not include freezing time.

Variation: add 1 ripe banana, cut up, to food processor along with blueberries and sugar; omit lemon juice. Substitute 2 cups buttermilk for the whole milk; otherwise, proceed as directed.

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