Just 5 ingredients, this sorbet is a perfect summer treat to cool you off. I found this Martha Stewart recipe to be a surprise success after having some leftover buttermilk from a scone recipe earlier in the week. I substituted regular sugar for Organic Coconut Sugar. I like organic coconut sugar because it has less of a crash then regular sugar. I also do not have an ice cream maker so I had to make this the old fashion way, by stirring. Let get started!
All the Fixings
- 1 1/2 pints fresh blueberries (about 3 cups)
- 1 cup organic coconut sugar – Trader Joe’s has this – (or regular sugar is fine too)
- 1 cup buttermilk
- Finely grated zest of 1 large lemon
- 1/2 teaspoon pure vanilla extract
- Combine 3 cups of blueberries, and 1 cup of Organic Coconut Sugar in food processor or blender and blend.
- Pour puree into sifter on top a mixing bowl and sift out seeds and stems. You will have to stir and press the mixture to force it out of the sifter, also don’t forget to scoop the outside of the sifter basket:)
- Add zest of one large lemon.
- Add 1 Cup of butter milk and 1 tsp of vanilla extract.
- Whisk ingredients vigorously.
- If you have an ice cream maker then simply add mixture to the ice cream maker and follow the suggested directions.
- If you do not, then add mixture to a deep dish baking pan and place in freezer.
- Every 30 minutes take out sorbet and stir vigorously. A hand held blender might do the trick too. The purpose is to keep the sorbet from forming ice crystals and to have it as smooth and creamy as possible. Keep stirring every 30 minutes for 2 hours or until sorbet is frozen.
That’s it! Scoop into serving dishes and enjoy!