Blueberry Sherbet

Blueberry Sherbet

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"'I like to garnish this refreshing dessert with whipped cream,' recommends Judith Rush of Newport, Rhode Island. 'It can also be made with raspberries or strawberries,' she adds."
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10 m servings
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Original recipe yields 4 servings



  • Prep

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  1. In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.


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YUMMY!! I didn't have any lemon juice but had a couple lemon bars leftover from earlier this week. Blended everything together except the lemon bars. I did not press through a sieve. I like t...

This was about the easiest thing I ever made. Had some old blueberries to use up and this did the trick. It came out yummy. I served it with hot fudge and it was good. Would definitely try w...

I used fat free cream cheese instead of sour cream. I liked the texture so I didn't strain it. Really delicious. You must follow the direction to remove from freezer 30 minutes before eating. It...

Try 1/3 raspberries, 2/3 blueberries and don't strain, just mix the frozen berries with everything else in a blender and then run in an ice cream maker. Super!

Super easy!! I make my own yogurt so I used it instead of the sour cream for a frozen yogurt treat. It came out excellent!!

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