- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 3 cups fresh or frozen blueberries, thawed
- In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving. Yield: 2 cups.
Originally published as Blueberry Sherbet in Quick Cooking May/June 2003, p19
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Reviewed Aug. 7, 2014
"This dessert was so easy to prepare and very refreshing! I substituted Greek yogurt for the sour cream, which worked out well. I can't wait to try it with strawberries and raspberries!"