Blueberry-Buttermilk Sherbet

One of my very favorite childhood books was Blueberries for Sal  by Robert McCloskey. Written in 1948, it’s about a little girl who goes out to pick blueberries with her mother. At the same time, a bear cub goes into the same field with his mother to eat blueberries. Cub and child get mixed up and follow the wrong parent around the patch of berries, both blissfully unaware of their mistake. Now that I think about it, it’s sort of a horrifying plot line, but in the vein of sweet, fictional, happily-ever-after children’s books, of course, everything works out in the end for both Sal and the bear cub.

I think blueberries are a happily-ever-after fruit. They’re great with oatmeal and granola, in smoothies, salsas or salads, with dinner or dessert. And in my mind, there’s no better snack than a handful of huge, sweet blueberries. One of nature’s candies for sure!

But blueberry-buttermilk sherbet? Does it sound a little weird? I admit, I first was wondering if this combo would work. But here’s the thing. Blueberries are sweet, juicy and amazing. Buttermilk is a bit tart and slightly yogurty. Swirl them together, and deliciousness is born! Literally, as we made this recipe, we couldn’t spoon it out of the ice cream maker and to our mouths fast enough. It’s that good! And it’s a fun twist on ice cream when you want to be a little unique. Just a word of caution: Once it’s frozen, let it sit and soften for a bit before serving. This is one frozen treat that’s better when it’s slightly melty around the edges.

Blueberries for Sal? YES, PLEASE! And for David, Henry, Kristen, Jen, Carol, Tom…………

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