We are coming up on peak blueberry season, which is mid-June to the end of July. I’ve noticed an influx of blueberry pints in my local grocery store and at the farmer’s markets around. This is always a great sign that Summer is here.
I hail from Washington State. And have always considered blueberries to be a PNW staple. Along with King Salmon, Mussels, and granola. Insert your Washington hippie granola joke here.
I have fond childhood memories of picking berries every summer with my friends. We’d grab a bucket and walk down the country roads of LaConner, WA. Collecting enough berries to fill our bucket and then to sell to the local co-op. We’d get a couple dollars in return which back then felt like the lottery.
This sherbet is so simple to make. If you don’t like the idea of blueberry skin in your scoop go ahead and pour your blueberry/sugar mixture through a fine sieve. Then follow the recipe as planned with buttermilk, lemon juice and zest.
Blueberry Buttermilk Sherbet
adapted from Martha Stewart
1 ½ pints of fresh blueberries (about 3 cups)
¼ C sugar
1 C light buttermilk
zest of 1 lemon
juice of 1 lemon (about ¼ cup)
Place your blueberries in a colander and rinse with cold water. Go through and pick out any mushy berries or green stems that are still floating around.
In a blender or food processor blend together blueberries and sugar. Pour into a medium bowl.
Add in lemon zest and juice.
Pour in buttermilk and mix with a spoon until fully incorporated.
Pour the sherbet mixture into an ice cream maker and follow manufacturer’s instructions. I mixed up my sherbet for about 15 minutes, or until it started to take the form of frozen sherbet.
Place your sherbet in a sealed container and place in the freezer to set. You can leave it in the freezer for 2-3 hours and just pop it in overnight.
Scoop, serve and enjoy.