Blueberry Buttermilk Sherbet

1. 1

   Puree blueberries and sugar in a blender until smooth.

2. 2

   Pour through a fine sieve set over a bowl; discard solids.

3. 3

   Stir in buttermilk, lemon zest, and vanilla.

4. 4

   Chill a loaf pan in freezer at least 10 minutes.

5. 5

   Freeze and churn blueberry mixture in an ice cream maker according to the manufacturer's directions, then transfer to pan.

6. 6

   Cover with plastic wrap then freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

* Per serving · 4 servings · Values may vary.

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