Blueberry Lime Buttermilk Sherbet

1. 1

   Place a loaf pan into the freezer to chill.

2. 2

   Add all of the ingredients to a blender, blend until very smooth. Note: You can strain the ingredients through a sieve here to remove the seeds/skins, but I did not. I don't mind the texture.

3. 3

   Pour the mixture into your ice cream maker and churn, according to manufacturer's instructions. Spread the sherbet into the chilled loaf pan, cover with plastic wrap, and freeze 2 hours before serving. Scoop and serve.

4. 4

   Note: This would also be quite tasty frozen into popsicle molds. If going that route, the ice cream maker step isn't necessary.

5. 5

   Adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.

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