Buttermilk-Apricot-Corn Sherbet

Buttermilk-Apricot-Corn Sherbet

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.

  • Yield: 10 servings (serving size: 1/2 cup)


  • 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 none (15 1/4-ounce) can apricot halves in heavy syrup, drained
  • 2 cups low-fat buttermilk


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.

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.

Nutritional Information

Amount per serving
  • Calories: 125none
  • Calories from fat: 7%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.5g
  • Carbohydrate: 28.3g
  • Fiber: 1g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 29mg
  • Calcium: 62mg

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Buttermilk-Apricot-Corn Sherbet Recipe