Cranberry Buttermilk Sherbet
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, FL6 ServingsPrep: 25 min. Process: 20 min. + freezing
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.
Nutrition Facts: 3/4 cup equals 366 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 148 mg sodium,