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  • Lida Atkinson

    1 cup frozen blueberries ½ cup granulated sugar Zest (approx 2 tablespoons) and juice (approx ¼ cup) from 2 lemons 4 cups buttermilk

  • Lida Atkinson

    Combine the blueberries, sugar, lemon zest, and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until the sugar has dissolved into a rich, blueberry syrup. Cool to room temperature. Transfer the mixture to a blender, and puree. Then, pour the mixture through a fine mesh strainer. Stir in the buttermilk and refrigerate for a few hours so that the mixture is good and cold.

  • Lida Atkinson

    Churn the sherbet in an ice cream machine according to the manufacturers directions. The mixture will be about the consistency of soft serve ice cream. Transfer to a pan or large container and press plastic wrap up against the surface. Stir every few hours to break up any large icy pieces. Once the mixture has hardened (after 6 – 8 hours), transfer to an airtight container. - See more at: http://www.mykitchenaddicti...

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