After success earlier this week with a pineapple sherbet made mainly with fresh fruit, I had to try it with something else. Blueberries are plentiful and cheap right now, so they were the perfect candidate. Rather than freezing it for later, we served this sherbet right after blending, the texture was perfect. Soft and smooth, but not soupy.
I found the frozen blueberries more difficult to blend than the frozen pineapple, but I am using a little immersion blender rather than a big food processor. It worked best, if I started with just a small amount of blueberries with the milk and kept adding berries, a few tablespoons at a time, as it became smooth.
Ingredients
2 cups fresh blueberries, frozen
2 teaspoons honey
1/4 cup milk (any kind, non-dairy for a vegan version)
1 teaspoon lime juice
Directions
- Process all ingredients in blender or food processor until smooth
- Add a more milk if needed, a tablespoon at a time
- Can be frozen to serve later, remove from freezer 15 minutes before serving
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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