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Alaska from Scratch: Buttermilk makes blueberry sherbet pop

  • Author: Maya Evoy
  • Updated: September 28, 2016
  • Published May 28, 2015

While our wild Alaska blueberries aren't ready yet, I usually get several requests for blueberry recipe ideas around this time of year. I know blueberry pancakes or blueberry muffins are classics and always a hit. And I always love a good blueberry smoothie. But I wanted to offer something new that perhaps many readers haven't considered as a use for their blueberries.

This homemade sherbet recipe is just bursting with fresh blueberry flavor, punctuated by tangy lime and buttermilk. It's surprisingly fabulous and refreshing on the palate and the color is vibrant and captivating.

The difference between a sherbet and a sorbet is that sherbet has some form of dairy added, in this case, buttermilk. If you are a regular reader, then you are probably already well aware of my love for buttermilk. I know it's an unusual ingredient in frozen treats, but please trust me -- it's magical -- unexpectedly tart, creamy, refreshing and light.

Blueberry lime buttermilk sherbet

Yields 1 1/2 pints

3 cups fresh blueberries

1 cup sugar

1 cup buttermilk

Zest of 1 lime

1/2 teaspoon vanilla extract

1. Place a loaf pan into the freezer to chill.

2. Add all of the ingredients to a blender, whirl 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. 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. Adapted from Martha Stewart.

Maya Evoy lives in Nikiski and blogs about food at Have a food question or recipe request? Email and your inquiry may appear in a future column.