Blueberry Sherbet Recipe

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"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.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 4 servings


  • 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

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. 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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