Best 3 Blueberry Buttermilk Sherbet Recipes
Cool down this summer with a refreshing scoop of Blueberry Buttermilk Sherbet, a delightful frozen treat that's bursting with sweet and tangy blueberry flavor. Made with fresh blueberries, buttermilk, sugar, and a hint of lemon, this sherbet is a perfect balance of creamy and icy, with a vibrant purple hue that's sure to brighten up any summer gathering. This recipe is easy to follow and requires minimal ingredients, making it a great option for home cooks of all skill levels.
In addition to the classic Blueberry Buttermilk Sherbet, this article also features two variations:
**1. Blueberry Buttermilk Sherbet with Honey:** This variation adds a touch of natural sweetness and floral aroma to the sherbet. Honey's subtle flavor complements the tartness of the blueberries and buttermilk, creating a harmonious flavor profile.
**2. Blueberry Buttermilk Sherbet with Lemon Zest:** This variation enhances the sherbet's citrusy notes with the addition of freshly grated lemon zest. The bright, zesty flavor of lemon perfectly complements the blueberries, resulting in a refreshing and invigorating treat.
Whether you prefer the classic version or one of the variations, this Blueberry Buttermilk Sherbet is a delicious and versatile dessert that can be enjoyed on its own, served as a topping for cakes or pies, or blended into a smoothie for a refreshing and nutritious treat.
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.
BUTTERMILK SHERBET
Provided by Food Network Kitchen
Time 5h
Number Of Ingredients 0
Steps:
- Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.
BLUEBERRY AND BUTTERMILK TART
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the sweet, plump blueberries on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Make the crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Shape into a disk.
- Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, resprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch square.
- Preheat oven to 325 degrees. Fit dough into a 9-inch square tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day).
- Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until golden brown, about 30 minutes. Let cool.
- Make the filling: Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
- Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture, and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
- Remove tart from pan. Spread custard into crust. Refrigerate until custard is slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until custard is firm, about 2 hours (or up to 1 day). Cut into squares to serve.
Tips:
- Use frozen blueberries for the best flavor and texture. Fresh blueberries can be used, but they will need to be frozen for at least 2 hours before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Use a high-powered blender or food processor to get the smoothest sherbet. If you have a less powerful blender, you may need to blend the mixture in batches.
- Chill the sherbet in the freezer for at least 4 hours before serving. This will allow it to firm up and develop its full flavor.
- Serve the sherbet with fresh berries, whipped cream, or a drizzle of honey.
Conclusion:
This blueberry buttermilk sherbet is a delicious and refreshing treat that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. Whether you like it tart or sweet, this sherbet is sure to please everyone. So next time you are looking for a cool and creamy dessert, give this blueberry buttermilk sherbet a try. You won't be disappointed!
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