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Wheat-Free

Blueberry-Buttermilk Sherbet
Ingredients
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
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Blueberry-Buttermilk Sherbet

Blueberry-Buttermilk Sherbet

Blueberry-Buttermilk Sherbet
  • Servings:Makes About 3 cups
  • Prep Time:5 minutes
  • Cook Time:0 minutes
directions
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
 
 
 
 
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