I know I promised to share this a couple of weeks ago--sorry, somehow it got lost in the shuffle, but that has nothing to do with how I feel about this sherbet! Truly! It's one of my favorites and screams summer to me! It's so light and refreshing and simple to put together. If you have an ice-cream maker, you are definitely going to want to make this. If you don't, what are you waiting for?!!
This and Amazing Vegan Chocolate Sorbet are probably my daughter's two most favorite frozen treats that I make, which is strange, because until last year, she never really liked blueberries or blackberries or truthfully, any fruit at all. One of my sisters, who loves all fruit and as a kid used to come home from school and eat 6 oranges in a row, just couldn't understand this fruit aversion and lovingly joked that she was a "fruitist"! Happily those days are over and she now enjoys all different kinds of fruit and begs me to make this wonderful sherbet every summer!
Sometimes I make this just with blueberries and it's equally amazing. Either way, the sherbet has a wonderful berry flavor with a light note of lemon wafting in and out and a fabulously simultaneous icy/creamy consistency, all enhanced by the slight tang of buttermilk. Overall, it's a pretty good-for-you guilt-free dessert! So try this and see if you too can convert any other fruitists out there!
Blackberry Blueberry Buttermilk Sherbet
Makes about 1 1/2 pints
Prep Time: 10 minutes, plus at least 8 hours to chill; Churn Time: 20-30 minutes
3 cups fresh blueberries and blackberries (I tend to use about 2 cups blueberries to 1 cup blackberries or all blueberries)
1 cup sugar
1 cup well-shaken buttermilk
Zest of 1 lemon
1/2 teaspoon vanilla extract
1. In a blender, puree the berries with the sugar until smooth. Set a fine-mesh sieve over a bowl and pour mixture into sieve. Press on the mixture so that as much liquid as possible is extracted into the bowl. Throw out the mashed up berry mixture. Into the berry liquid, stir the buttermilk, zest and vanilla. Transfer to an airtight container and chill for at least 8 hours or overnight.
2. Churn the mixture in an ice cream mixer according to the manufacturer's instructions. Transfer to an airtight container and freeze. Sherbet is said to keep for 2 weeks in the freezer, but we've never made it that long.
Note: Recipe adapted from http://www.marthastewart.com/1004187/blueberry-buttermilk-sherbet