Blueberry-Cinnamon Sherbet

By:
The Gouda Life
Serves
About 3 cups
Preparation
20 MINS
Cooling
1 HR
Recipe ingredients
2
cups
blueberries
2
tbsp.
water
¼
cup
honey
½
tsp.
cinnamon (or 1 stick of cinnamon)
1
tbsp.
lemon zest
2
cups
Natrel Fine-filtered 2% Milk
½
cup
Natrel buttermilk
½
cup
Greek yoghurt
Pinch fine sea salt
Juice of 1 lemon
In a saucepan, bring blueberries, water, honey, cinnamon, lemon zest and juice to a low boil. Reduce to a simmer and let cook until thick and slightly reduced, approximately 20 minutes.
blueberry-sherbert1
Pour into a jar and refrigerate until cooled completely.
blueberry-sherbert2.jpg
Whisk the cooled blueberry mixture with the milk, buttermilk, yogurt and sea salt. Pour into your ice cream machine and freeze according to the manufacturer’s instructions.
If you don’t have an ice cream machine: pour into a freezer-safe bowl and place in the freezer for 30 minutes. Remove, beat vigorously with a whisk or spatula for 1 minute. Place in the freezer and repeat the same process twice. This helps insert air between the ice crystals, which prevents the sherbet from becoming too hard to scoop.
blueberry-sherbert3

Find all products in this recipe

buttermilk
fine-filtered-2%-1L