Cranberry Buttermilk Sherbet Recipe

Cranberry Buttermilk Sherbet Recipe photo by Taste of Home

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Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. It’s also popular on a hot, summer day. The buttermilk adds a nice tang.—Lisa Speer, Palm Beach, FL

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Cranberry Buttermilk Sherbet Recipe

Prep: 25 min. Process: 20 min. + freezing

Yield: 6 Servings

25 20 45

Ingredients

1 cup fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup orange juice
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1 cinnamon stick (3 inches)
2 cups buttermilk
1 cup sugar
1 cup light corn syrup
1/4 cup lemon juice
Dash salt

Directions

In a small saucepan, combine the first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon. Mash cranberry mixture; chill.
In a large bowl, combine the buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.

Nutritional Facts 3/4 cup equals 366 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 148 mg sodium, 92 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Buttermilk Sherbet in Country Woman December/January 2010, p31