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Blueberry-Buttermilk Sherbet

  • Servings:

    Makes About 3 cups as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    0 minutes


You can substitute 12 ounces of strawberries or raspberries for the blueberries in this recipe.
2 cups fresh or frozen blueberries
1 (14-oz.) can sweetened condensed milk
1 cup buttermilk
1 Tbsp. lemon juice
Blueberry-Buttermilk Sherbet


1. Line a 9x5 inch loaf pan with plastic wrap. Combine blueberries, condensed milk, buttermilk, and lemon juice in a food processor and puree until smooth, about 2 minutes, scraping down sides of bowl as needed.
2. Strain mixture to remove blueberry skins and transfer to prepared loaf pan, cover with plastic wrap, and freeze until firm, about 7 hours.
Source: Hannaford fresh Magazine, July - August, 2017


Nutritional Facts
Servings Makes About 3 cups
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (10%)
Cholesterol 25 mg (8%)
Sodium 130 mg (5%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 1 g (4%)
Protein 7 g (11%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a