Blueberry Sherbet – a delicious recipe with fresh blueberries, milk, lemon juice, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add blueberries and 1/2 cup milk to a blender; blend until fairly smooth, scraping down the sides as necessary.
2
Blend in the lemon juice and salt; set aside.
3
Warm the remaining 1 1/4 cups milk in a medium saucepan over low heat.
4
Stir in the sugar until dissolved; cool 5 minutes.
5
Pour into the blender with the blueberry puree; blend until smooth.
6
Strain through a fine-mesh sieve into a medium bowl; refrigerate until well chilled, for at least 4 hours or overnight.
7
Freeze in your ice cream machine according to manufacturers instructions.
8
Serve at once or transfer to a freezer container, seal well, and store in freezer for up to 1 month; soften at room temperature for 5 minutes before serving.
227
kcal
Calories
3
g
Fat
47
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 ½ cups fresh blueberries, 1 ¾ cups whole milk, 2 teaspoons fresh lemon juice, ¼ teaspoon salt, and more.
Yes, Blueberry Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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