Blueberry-Buttermilk Sherbet

2 cups fresh or frozen blueberries
1 cup granulated sugar
2 cups buttermilk
1 teaspoon vanilla extract
Garnishes: fresh blueberries, lemon rind strips

Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk and vanilla extract to bowl, and stir until well blended.

Pour blueberry mixture into freezer container of a 4-quart ice cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired.

Makes about 4 cups.