Blueberry Sherbet Recipe (2024)

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by Michelle
August 8, 2013 (updated Mar 18, 2020)

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5 (3 ratings)

I’m taking my summer blueberry obsession all the way down to the wire, since I know when I get back from Florida in 10 days, the window will have probably closed on blueberry season for the year. I now have some blueberry deliciousness in the freezer to keep me going for a little while longer. While I make a ton of ice cream (that’s probably an understatement) throughout the course of the year, I’ve only dipped my toe into sherbet-making. Last summer, I made fresh orange sherbet, and I loved it! Sherbet is almost always started with fresh fruit, so it has bright flavors that will make your mouth sing.

I’ve seen a number of recipes on blogs for a strawberry-buttermilk ice cream, but I’ve always felt kind of thought “eh” about. I wasn’t sure that I would like the tang of buttermilk in my ice cream, but I decided to finally give it a whirl when I saw this blueberry sherbet recipe. Basically, it’s amazing. The buttermilk provides a wonderful contrast to the sweetness of the berries, and it aids in the silky smooth texture of the sherbet.

If you love fruit and have been hesitant to make your own ice cream, this is a great place to start. What’s your favorite sherbet flavor?

One year ago:No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars
Two years ago: Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream
Three years ago: Peach Pie Tartlets
Four years ago: Arancini (Italian Rice Balls)
Five years ago: Black Bottom Cupcakes
Six years ago: Chicken Spread

Blueberry Buttermilk Sherbet

Yield: 1 pints

Prep Time: 30 minutes mins

Chilling time: 2 hours hrs

Total Time: 30 minutes mins

An easy sherbet recipe that's perfect for summer's bounty of fresh blueberries.

5 (3 ratings)

Print Pin Rate

Ingredients

3 cups (444 g) fresh blueberries, (about 1½ pints )
1 cup (200 g) granulated sugar
1 cup (240 ml) buttermilk
Zest of 1 lemon
½ teaspoon (0.5 teaspoon) vanilla extract

Instructions

Puree the blueberries and sugar in a blender until smooth. Pour through a fine-mesh sieve set over a bowl; press on the solids to extract as much liquid as possible. Discard solids. Stir in the buttermilk, lemon zest and vanilla extract.
Churn the blueberry mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container. Freeze until hardened, at least 2 hours. Sherbet will keep in the freezer for up to 2 weeks.

Notes

Nutritional values are based on 1/2 pint

Calories: 789kcal, Carbohydrates: 184g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 172mg, Potassium: 443mg, Fiber: 7g, Sugar: 170g, Vitamin A: 425IU, Vitamin C: 33.9mg, Calcium: 202mg, Iron: 0.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert

Cuisine: American

35 Comments on “Blueberry Buttermilk Sherbet”

Mandy LeBlanc — August 13, 2018 @ 12:07 pm Reply
I’ve already made this three times! So delicious and easy!
Laurie Gerber — January 18, 2014 @ 12:28 am Reply
I made the sherbet today. It is super tasty and intensely blueberry. The color was much deeper than your picture – the buttermilk is not perceptible in the finished product. Your instructions say, “press on the solids” when straining blended blueberries and sugar. My blueberries blended pretty completely – very little left in the strainer. I actually wished it had had a little more dairy flavor.
I had Chilean organic blueberries in January – they were pretty sweet. Like another commenter, I would use a little less sugar next time. I added ~1/4 tsp of lemon juice to balance the flavors.
Thanks for very clearly presented recipes!
Char — August 30, 2013 @ 8:35 pm Reply
Finally got around to making this although I don’t know what took me so long. This recipe is so easy and so delicious! Will be making again. Next time I might use a bit less sugar, maybe only 3/4 cup instead of a full cup. Thanks for the recipe!
Dominique — August 26, 2013 @ 9:02 am Reply
What kind of ice cream maker do you have? I’ve been eyeing your ice cream/sherbet recipes for quite a while now but have no idea which ice cream maker to buy!
- Michelle — August 27, 2013 @ 9:10 pm Reply
  Hi Dominique, I use the ice cream maker attachment for the KitchenAid stand mixers: http://www.amazon.com/gp/product/B0002IES80/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002IES80&linkCode=as2&tag=broeyebak-20. Happy shopping! You’ll love having an ice cream maker!
Jennifer A. — August 24, 2013 @ 12:24 am Reply
Thanks for the recipe Michelle! I just made it today and everyone LOVED it!!
Even in Australia — August 23, 2013 @ 11:07 am Reply
The flavor and color were great but mine came out a bit icy-textured. I also made one with strawberries and buttermilk which had a much smoother texture. Any idea why? Any tips? Thanks!
- Michelle — August 25, 2013 @ 5:52 pm Reply
  Did you compare the two recipes – is anything different? Quantities, technique, etc.? Did you have frozen blueberries? If so, they would have a higher water content.
Kevin (Closet Cooking) — August 13, 2013 @ 9:26 am Reply
That sherbet looks so amazingly good!
BethKC — August 12, 2013 @ 5:39 pm Reply
My FIL brought me blueberries from Michigan but they’re frozen. Do you think this will still work if I defrost them?
- Michelle — August 19, 2013 @ 5:07 pm Reply
  See Also
  Chocolate Chip Cookie Dough Ice Cream Recipe
  Hi Beth, I would thaw and drain them, and I think you’ll be fine!
Joshua Hampton (Cooking Classes San Diego) — August 11, 2013 @ 10:24 am Reply
Sherbet is a long-standing favorite in my house, and we devour it regardless of the flavor. Blueberry and orange, though, get more attention. And you just reminded me that blueberry season will end soon. Gotta grab them while they’re still available.
Laura Dembowski — August 11, 2013 @ 8:29 am Reply
This looks so creamy and yet fresh! Love blueberry anything, though I really hope the season won’t be over in 10 days!
Reima — August 10, 2013 @ 9:40 pm Reply
Blueberries are one of my loves and this looks so good. I’m going to make this!
Danya — August 9, 2013 @ 10:49 pm Reply
Lemon. I cannot describe how much I love Lemon Sherbet.
Tieghan — August 8, 2013 @ 11:22 pm Reply
Blueberries are ruling my summer! This looks so yummy!
Shelly (Cookies and Cups) — August 8, 2013 @ 6:52 pm Reply
It has fruit so of course its healthy! Right? oh well =)
Pamela @ Brooklyn Farm Girl — August 8, 2013 @ 5:57 pm Reply
When I go to sleep tonight this is what I will dream about.. oh my!
Belinda @themoonblushbaker — August 8, 2013 @ 12:51 pm Reply
the use of butter milk has to bring a creamy texture which is tart and buttery. perfect for a soft cone like this. Thank for sharing such a simple but great recipe
Melissa @ Treats With a Twist — August 8, 2013 @ 10:58 am Reply
This is probably the most simple ice cream recipe I’ve seen! Looks beautiful too! Can’t wait to try it :)
Heather @ Sugar Dish Me — August 8, 2013 @ 10:05 am Reply
I’ve been nervous about trying buttermilk in ice cream too!! But this sherbet looks fantastic!!!! Really. I think you’ve convinced me.
Gerry @ foodness gracious — August 8, 2013 @ 9:32 am Reply
I love buttermilk flavor and I bet this tastes amazing!!
Even in Australia — August 8, 2013 @ 8:56 am Reply
What do you think about adding a pinch or two of cinnamon?
- Michelle — August 8, 2013 @ 9:41 pm Reply
  Sounds good to me! Love cinnamon and blueberries together!
Red Black — August 8, 2013 @ 8:44 am Reply
Most sorbet recipes add vodka (tablespoon or two) for smoother texture. Not necessary here?
- Michelle — August 8, 2013 @ 9:40 pm Reply
  I’m not sure, since this is sherbet and not sorbet (I believe sorbet is traditionally icier, which is why vodka I assume), but it couldn’t hurt to try if you’d like.
Jamie @lifelovelemons — August 8, 2013 @ 8:43 am Reply
Loving your ice cream recipes this summer!
Katrina @ Warm Vanilla Sugar — August 8, 2013 @ 8:22 am Reply
Loving this. So lovely for summer!
Lori — August 8, 2013 @ 7:28 am Reply
Wow looks like another foolproof winner of a recipe. Thanks for posting.
Jamie@Milk N Cookies — August 8, 2013 @ 6:07 am Reply
This looks delicious! I’ve made blueberry sorbet before, but never sherbet. Will definitely have to try this — we’ve been fortunate to get lots of blueberries from our CSA this year.
Ellen — August 8, 2013 @ 5:02 am Reply
More blueberry madness! And looks semi-healthy too, since there’s no cream…
Marcie @ flavor the moments — August 8, 2013 @ 2:22 am Reply
I can’t get enough of summer fruit, so this is perfect for me! Nice,sweet, and refreshing!
Ashley @ Wishes and Dishes — August 8, 2013 @ 1:29 am Reply
I like lime sherbet!! I don’t know why, but that’s my favorite :) This look so good…I agree- hang on to summer blueberry season while you can!
Stacy | Wicked Good Kitchen — August 8, 2013 @ 1:13 am Reply
Michelle, I am with you…about holding onto summer as long as possible in working with and enjoying fresh fruit desserts. I adore orange and raspberry sherbets and I just know I would love this blueberry sherbet with the tang of buttermilk. Thanks for sharing and enjoy your vacay! xo
Averie @ Averie Cooks — August 8, 2013 @ 12:38 am Reply
Ive never made sherbet. I have no idea why! I love it (even more so than ice cream!) Yours is gorgeous and Im a huge, huge fan of blueberry anything!

FAQs

What's the difference between sorbet and sherbet? ›

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

What is a fruit sherbet? ›

A sherbet dip covered in a zingy fruity flavoured sweet. Flavours included Lime, and Orange. Sweets are priced per traditional quarter which is 113g, sweets will be packaged in bags.

View Details ›

How do you rehydrate blueberries? ›

Dried Blueberries make an excellent snack, but can be used for many of your daily cooking and baking purposes. Tip: When using dried blueberries for cooking or baking, soak, covered in hot water for 5-10 munites. The berries will begin to rehydrate. Drain thoroughly before adding to your recipe.

Get More Info ›

Is sherbet healthier than ice cream? ›

The addition of dairy gives sherbet a creamier texture, but it also increases the overall calorie and fat content. However, compared to ice cream, sherbet still tends to have a lower fat content, making it a good choice for those watching their fat intake.

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Which is healthier sorbet or sherbet? ›

"If you follow a vegan diet or have a food allergy, sorbet will be a better choice," she adds. Plus, in terms of nutrition, sorbet will also be the healthiest option becasue it doesn't contain the milk, cream, or butterfat, which increases saturated fat content.

What are the 3 flavors in sherbet? ›

Making Sherbet

Common sherbet flavors include orange, raspberry, lemon, and lime. There's also a variation called rainbow sherbet, which is made by combining layers of raspberry, lime, and orange sherbet.

Show Me More ›

Why do people put and r in sherbet? ›

At the end of the day, it could just come down to the intrinsic human disposition to favor rhyming consonants, as demonstrated by the 1939 Edythe Wright hit "Shoot the Sherbet to Me Herbert," in which "sherbet" is pronounced to rhyme with "Herbert" with the addition of the "r" in the second syllable.

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Are sherbet healthy? ›

Sherbet is rich in vitamin C. It has higher amounts of carbohydrates and a lower glycemic index and calories. In comparison, ice cream is richer in calcium, zinc, sodium, potassium, vitamins A and B2, protein, and higher amounts of fats and cholesterol.

How do you wash blueberries without making them soggy? ›

Put the berries in a colander, and then rinse them under cold water. Or, if your blueberries seem particularly delicate, you can dip the colander in a water bath. Blueberries can also be washed in a bowl with a vinegar solution of three parts water to one part vinegar.

What makes sorbet creamy? ›

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Tell Me More ›

Do sherbet and sorbet taste the same? ›

What makes sorbet different from sherbet? Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. The result is a creamier consistency for the sherbet and brighter, more vibrant flavor for the sorbet.

Find Out More ›

Why do Americans call sorbet sherbet? ›

The Americans, however, used sherbet and sorbet as synonyms for the water ice. Thus, sherbet remained a drink in British English while sorbet referred to the ice, and American English lost any sense that sherbet was a drink.

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