Ingredients: • 3/4 cup sugar
• 3/4 cup water
• 1 pint (12 ounces) blueberries
• 2 tablespoons lemon juice
• 1 cup cold buttermilk
• 2 egg whites
In a saucepan over medium-high heat, combine sugar and water and bring to a boil. Reduce heat to low and cook until sugar dissolves, 3 to 4 minutes. Add the blueberries and cook for 5 minutes, until blueberries are soft and pulpy. Stir in the lemon juice and chill 1 hour.
Stir in the buttermilk and transfer to a freezer container. Cover and freeze for about 1 hour, or until mixture begins to set around the edges. Beat egg whites until soft peaks form. Turn sherbet mixture into a bowl and beat until smooth. Fold in egg whites, return mixture to the container, and freeze until firm, about 6 hours or overnight.
Alternately, combine chilled blueberry mixture with buttermilk and freeze in an ice cream maker according to manufacturer’s directions. Transfer to a freezer container, fold in the egg whites, and freeze until firm, about 6 hours, or overnight.
To serve, soften slightly, then scoop into stemmed parfait glasses. Serve with oatmeal cookies. Makes 8 servings.