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Blueberry Sherbet

"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
    2 cups


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

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