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

TEST KITCHEN APPROVED

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

By Taste Of Home Editorial Team

Recipe by Lisa Speer, Palm Beach, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Cranberry Buttermilk Sherbet

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Yield:about 1 quart

Prep:25 min

Cook:20 min

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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

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Directions

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.