Buttermilk-Apricot-Corn Sherbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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At first glance, corn may seem odd in a dessert. But its sweet flavor and juicy texture make it all that a sherbet could ever dream of. Ingredients:
1 1/4 cups fresh corn kernels (about 2 ears) |
1/2 cup sugar |
1/3 cup fresh lemon juice |
1/4 cup honey |
1 (15 1/4-ounce) can apricot halves in heavy syrup, drained |
2 cups low-fat buttermilk |
Directions:
1. Place the first 5 ingredients in a blender or food processor; process until smooth. Combine corn mixture and buttermilk in a large bowl; cover and chill 20 minutes.
2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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