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Cranberry Buttermilk Sherbet

 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, FL
6 ServingsPrep: 25 min. Process: 20 min. + freezing


  • 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


  • In a small saucepan, combine first six ingredients; cook over medium
  • heat until the berries pop, about 15 minutes. Discard cinnamon
  • stick. Mash cranberry mixture; chill.
  • In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice
  • and salt; add cranberry mixture. Pour into cylinder of ice cream
  • freezer; freeze according to the manufacturer’s directions. Transfer
  • ice cream to freezer containers, allowing headspace for expansion.
  • Freeze 2-4 hours or until firm. Yield: about 1 quart.
Nutritional Facts: 3/4 cup equals 366 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 148 mg sodium,

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Cranberry Buttermilk Sherbet (continued)

Nutritional Facts: 92 g carbohydrate, 1 g fiber, 3 g protein.