Blueberry Lemon Buttermilk Sherbet


This morning we had popcorn for breakfast. I am still in my pajamas. As I write this, the kiddo is sitting under my desk shredding pieces of paper that I hope and pray aren’t actually important.

I’m not sharing that because I’m particularly proud. I’m sharing because I’ve always said that this site was an honest glimpse into my life, particularly into my kitchen. And, I intend to keep it that way.

It’s blogger conference season, and I’ve been watching from afar this year… At least, I’ve been watching from afar when I actually find a few minutes to scroll through my Twitter feed or look at Instagram photos. It doesn’t happen as often as it used to.

Watching conferences and blogger events happen in my absence brings up a variety of feelings, though perhaps not the ones you would expect. Surprisingly, I’m not all that envious or jealous of those in attendance. Rather, I find myself feeling both motivated, overwhelmed, and guilty all at the same time.


Part of me has been longing to get my blog “back to where it used to be.” I’m not entirely sure what that even means, but I suppose I sometimes feel as though I have slacked off.  Four or five recipes a week have turned into one, and that is on a good week. I can’t keep up with reading (let alone commenting) on other blogs, and I certainly don’t pin, stumble, like, or +1 nearly enough. Heck, I’m not sure if those sites are even still a thing anymore.

I’m sure there are a few of you who will want to respond and give me a hundred and one ways that I can improve my site and get back in the game, if you will… You know the latest SEO tips or have a great new social plugin that will increase my traffic, lower my bounce rate, etc. All of that is fine and good, but please save your time and effort. I’m not interested.

Instead, the more I consider why I am writing and what I’m writing about, I’m finding that I care less and less about getting back in the game. What I’m more interested in getting back to is that honest view of my life. It’s not glamorous, but it’s what I know and love. And, it’s what I want to write about.

I’m less drawn to complicated recipes and more interested in capturing the beauty in the simple, everyday things. I want to write about what I love right now… Whether that is popcorn for breakfast, a recipe for homemade croissants, or a simple blueberry lemon sherbet. I’m interested in improving my photos, focusing on my writing, and doing the best that I can – when I can.

More than anything, I’m just interested in sharing. That’s why I’m here. I hope that’s why you’re reading.


Blueberry Lemon Buttermilk Sherbet
Makes about 1 ½ quarts

The idea to start using buttermilk in my sherbet came from Michelle from What’s Cooking with Kids  a few years ago. The lemon buttermilk sherbet in her cookbook has inspired quite a few new creations in my kitchen.

The discovery of a stand at the Lancaster Central Market that always has fresh hormone-free buttermilk has inspired me to start using a lot more buttermilk in my kitchen. It’s nothing like the stuff you find on the shelves of the grocery store. And, I can’t get enough of it. In this particular recipe, it lends a tangy freshness that is equal parts creamy and refreshing. I hope you love it!

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

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.

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.

15 Responses to Blueberry Lemon Buttermilk Sherbet

  1. Thank you for writing such an honest post. This is real life. The meals aren’t always (or even usually) gourmet, the kids are always underfoot or in our laps, and we must remember to step away from the computer and enjoy life. I admire you for posting when you can, and just enjoying the process of sharing recipes and thoughts here. That love of sharing is why most of us started blogging, isn’t it?

  2. What a wonderful flavor combination! Blueberry and lemon are incredible together but the addition of buttermilk really takes this over the top, can’t wait to try it!

  3. Jen, You know we’re all here because we love the way you write and the food you make. Love your honesty – and I think your “distance” from “the game” gives you a healthy perspective. Also, this sherbet? Yes please!

  4. LOVE this post for reasons too numerous to go into over here. Perhaps over tea and cookies? Or better yet, a scoop of that gorgeous sherbet?
    The color ALONE is reason enough to dig in!