Blueberry Sherbet Recipe

4 1 2
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Blueberry Sherbet Recipe

Read Reviews
4 1 2
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 323 calories, 10g fat (7g saturated fat), 38mg cholesterol, 30mg sodium, 55g carbohydrate (49g sugars, 3g fiber), 3g protein.

  • 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
  1. 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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sgronholz User ID: 1473861 88279
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!"

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