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Blueberry sherbet

Since we’ve had so many blueberries recently, I made some blueberry sherbet.  I wanted something a little healthier than ice cream, so I opted for this.  It’s a little crystally, but tastes really great and has a simply gorgeous color.  See?

Blueberry sherbet

The recipe is ridiculously simple.

Blueberry Sherbet

You’ll need:

  • 1 pint blueberries
  • 1 1/2 cups sugar
  • 4 cups 1% milk

And here we go:

  1. Freeze the ice cream freezer overnight.
  2. Place the berries in a pot and add just enough water to the bottom of the pan to prevent berries from sticking.
  3. Cook on medium until berries soften and release their juice.
  4. Add sugar to the berries and place the berry mixture into the refrigerator for at least two hours.
  5. Add milk to berry mixture and stir well.
  6. Set up the ice cream maker, and add liquid (I did mine in two batches).
  7. After ~30 minutes, remove sherbet from ice cream maker and freeze.

There were many recipes available online, and some of them probably give a better texture, but they also contained corn syrup and such, and I wanted something that was really simple.  This fit the bill and is nice and flavorful!  I might reduce the amount of sugar next time, though, to let more of the natural sweetness of the berries come through.

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