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Lemon Buttermilk Sherbet with Orange-Scented Berries

Yield 6 servings (serving size: 2/3 cup sherbet, 1/4 cup berries, 1 teaspoon liqueur mixture, and 1 mint sprig)
This tangy sherbet is a welcome treat on a hot evening. If you prepare and freeze it ahead, let it sit at room temperature for 20 minutes to soften a bit before serving.

Ingredients

  • Sherbet:
  • 1/2 cup sugar
  • 1 cup water
  • 2 cups low-fat buttermilk
  • 1 cup vanilla low-fat yogurt
  • 1 tablespoon grated lemon rind
  • 2 tablespoons lemon juice
  • Remaining ingredients:
  • 3 tablespoons orange-flavored liqueur (such as Triple Sec)
  • 1 teaspoon grated orange rind
  • 1 1/2 cups mixed berries (such as raspberries, blueberries, or blackberries)
  • 6 mint sprigs

Nutrition Information

  • calories 182
  • caloriesfromfat 7 %
  • fat 1.4 g
  • satfat 0.7 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 4.8 g
  • carbohydrate 35.8 g
  • fiber 2.2 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 112 mg
  • calcium 147 mg

How to Make It

  1. To prepare sherbet, combine sugar and 1 cup water in a small saucepan; bring to a boil over medium-high heat. Cook until sugar dissolves, stirring frequently. Transfer syrup to a large bowl; cool. Add buttermilk, yogurt, lemon rind, and juice, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 30 minutes or until firm.

  2. Combine liqueur and orange rind in a small bowl; let stand 20 minutes. Serve with sherbet and berries. Garnish with mint.