Blueberry Lime Buttermilk Sherbet

Place a loaf pan into the freezer to chill.

Add all of the ingredients to a blender, blend until very smooth. Note: You can strain the ingredients through a sieve here to remove the seeds/skins, but I did not. I don’t mind the texture.

Pour the mixture into your ice cream maker and churn, according to manufacturer’s instructions. Spread the sherbet into the chilled loaf pan, cover with plastic wrap, and freeze 2 hours before serving. Scoop and serve.

Note: This would also be quite tasty frozen into popsicle molds. If going that route, the ice cream maker step isn’t necessary.

Adapted from Martha Stewart.