Blueberry and Buttermilk
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Blueberry and Buttermilk Sherbet
3/4 cup sugar
3/4 cup water
1 pint (12 ounces) blueberries
2 tablespoons lemon juice
1 cup cold buttermilk
2 egg whites
In a saucepan over medium-high heat, combine sugar and water and bring
to a boil. Reduce heat to low and cook until sugar dissolves, 3 to 4
minutes. Add the blueberries and cook for 5 minutes, until blueberries
are soft and pulpy. Stir in the lemon juice and chill 1 hour.
Stir in the buttermilk and transfer to a freezer container. Cover and
freeze for about 1 hour, or until mixture begins to set around the
edges. Beat egg whites until soft peaks form. Turn sherbet mixture into
a bowl and beat until smooth. Fold in egg whites, return mixture to the
container, and freeze until firm, about 6 hours or overnight.
Alternately, combine chilled blueberry mixture with buttermilk and
freeze in an ice cream maker according to manufacturer’s directions.
Transfer to a freezer container, fold in the egg whites, and freeze
until firm, about 6 hours, or overnight.
To serve, soften slightly, then scoop into stemmed parfait glasses.
Serve with oatmeal cookies.
Makes 8 servings.
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