Cranberry Buttermilk Sherbet Recipe

Cranberry Buttermilk Sherbet Recipe
Cranberry Buttermilk Sherbet Recipe photo by Taste of Home
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Cranberry Buttermilk Sherbet Recipe

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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, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Process: 20 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Cranberry Buttermilk Sherbet in Country Woman December/January 2010, p31

Nutritional Facts

3/4 cup: 366 calories, 1g fat (0 saturated fat), 3mg cholesterol, 148mg sodium, 92g carbohydrate (63g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Buttermilk Sherbet in Country Woman December/January 2010, p31

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