Cranberry Buttermilk Sherbet

Total Time

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


about 1 quart

Updated: Jun. 27, 2023
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
Cranberry Buttermilk Sherbet Recipe photo by Taste of Home


  • 1 cup fresh or frozen cranberries
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 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.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

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