Enjoy Blueberry Buttermilk Sherbet!

Nothing is better than an ice cream on a hot sweaty day. I got a bit creative with the ice cream maker this past weekend and attempted Blueberry Buttermilk Sherbet. It was easy, lowfat, and absolutely delicious!

*Recipe yields approximately 4 cups

Ingredients:
2 cups of fresh blueberries
1 cup of sugar
2 cups of 1.5% buttermilk
1 teaspoon of vanilla extract

Preparation:
Place berries in blender or food processor and blend until smooth. Put the berry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.

Pour raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. After approximately 30 minutes the mix should be frozen and ready to serve.

Notes:
I want to adequately forewarn you about the possibility of foodgasmic sensations. This sherbet is DELICIOUS. Substitution of other types of berries or fruits can also be done. Don't be afraid to experiment! Anything that you think would pair well with the tartness of buttermilk will work. Next I'm trying lime-coconut!