Blueberry Sherbet Recipe
"I like to garnish this refreshing dessert with whipped cream," recommends Judith Rush of Newport, Rhode Island. "It can also be made with raspberries or strawberries," she adds.
- 1 cup (8 ounces) sour cream
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon 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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