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.
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.
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.
Ingredients
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
Instructions
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.
https://southernboydishes.com/2015/06/26/blueberry-lemon-buttermilk-sorbet/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Gorgeous color! And I’ll bet the flavor is amazing. Like the buttermilk in this, too. We walk every morning before it gets too hot and humid — couldn’t possibly do it later in the day. Well, not without taking another shower. 😉
Bacchanalia? That so “Add-lanna.” I love the buttermilk addition. It almost takes it to a “New OR-lens” style sherbet! GREG
I love sorbert made with buttermilk, it is so refreshing. Talking about the heat and walking , I’m in Paris and the temperature is going to hit 103 Fahrenheit ! I love to walk when I’m visiting but not when it is this hot, yikes !!
Bill, this buttermilk berry sorbet is GORGEOUS! Love the flavors and WOA – that color!
We have a parking garage where I work, and the top 2 floors are vacant – and that’s where I go and walk – a midday walk definitely works its magic during the workday!
It has been chilly here in Vermont, but I sure don’t wish for 90 degree temps. Good for you for keeping up with the walks. I love the idea of using buttermilk too! I’m sure it would be great with all the berries (and stone fruit) this summer.
Sounds AMAZING!
Now that’s a gorgeous looking sorbet! I love the combination of blueberries and lemon, but you’ve really made it interesting with the buttermilk. Need to make a batch of this to cool the heat we’re having over here as well. But at least it’s a dry heat (that’s what they keep telling up anyway). 🙂