Yield: 1 1/4 gallons. 1 quart sugar-infused blueberries 6 cloves garlic, minced 1 tsp. salt 1 1/2 quart buttermilk 1 1/4 cup fresh lime juice 1/2 cup fresh tarragon leaves, chopped 1 quart lowfat sour cream 1 Tbsp. ground black pepper In a large mixing bowl, whisk together all ingredients except blueberries. Fold in berries. Chill and reserve. Photo Credit: U.S. Highbush Blueberry Council

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