Blueberry Lemon Buttermilk Sorbet

Blueberry Lemon Buttermilk Sorbet

The Deep South heatwave has hit! We’ve been in the mid- to upper-90s for a couple of weeks now. I spend my days at the Centers for Disease Control and Prevention doing technology consulting. This health-promoting agency practices what it preaches and encourages healthy lifestyles for its employees. I’m fortunate in that I can take a couple of 15-minute walks during the day. It’s amazing how much more productive I am with just a few minutes of exercise in the morning and afternoon.

I’m very disciplined with my walks, but the last couple of weeks have been a challenge with the heat. If you’ve ever walked on asphalt in 90+-degree weather, you probably know that you’re going to be a little “damp” after a few minutes. I’ve skipped a few afternoon walks the last week for that reason.

Buttermilk Blueberry Lemon Sorbet

We entertain a good bit, and there’s nothing better to cool your guests down in this heat than a fruity sorbet. Years ago, while dining at Bacchanalia, one of Atlanta’s finest restaurants, we enjoyed a sorbet made with buttermilk as a palate cleanser. I never forgot how refreshing it was, so I pulled out my Cuisinart Ice Cream maker this week and got to thinking about some kind of fruit and buttermilk sorbet. It didn’t take long to decide on blueberry and lemon, one of my favorite combinations.

Buttermilk Blueberry Lemon Sorbet

This sorbet is so incredibly easy and only takes 5 minutes to get it ready for the freezer. It really is the perfect way to end a meal in this oppressive summer heat. What cooling foods do you like to eat in the heat of summer? Leave a comment and let me know.

Buttermilk Blueberry Lemon Sorbet

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 6 servings

Buttermilk Blueberry Lemon Sorbet


1 quart low-fat buttermilk

2 cups fresh or frozen blueberries

1/3 cup fresh lemon juice

2 teaspoons finely chopped lemon zest

1/2 cup agave nectar


1. Pour 2 cups of buttermilk into a blender. Add blueberries and process until completely liquified. Pour mixture into a bowl and add remaining buttermilk, lemon juice, lemon zest, and agave nectar. Whisk until well combined.

2. Transfer mixture to ice cream freezer and freeze according to freezer instructions. Serve immediately or transfer to freezer. If frozen solid, leave on counter top for 15 minutes before serving.

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