Cranberry Buttermilk Sherbet

Name: Cranberry Buttermilk Sherbet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: about 1 quart.
Ingredients: 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

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

Ingredients

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

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.