Cranberry Buttermilk Sherbet |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. Itâs also popular on a hot, summer day. The buttermilk adds a nice tang.Lisa Speer, Palm Beach, FL 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:
1. In a small saucepan, combine the first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon. Mash cranberry mixture; chill.
2. In a large bowl, combine the buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
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