Blueberry Buttermilk Sherbet
|Fresh blueberries||3 Cup (48 tbs)|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened grape juice||1⁄2 Cup (8 tbs)|
Position knife blade in food processor bowl; add blueberries, and process until smooth.
Transfer to a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice.
Discard pulp in strainer.
Combine blueberry juice, buttermilk, and remaining ingredients, stirring until sugar dissolves.
Pour mixture into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 for hour, if desired.
Scoop sherbet into individual dessert bowls.