Lemon Buttermilk Sherbet with Orange-Scented Berries

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.


6 servings (serving size: 2/3 cup sherbet, 1/4 cup berries, 1 teaspoon liqueur mixture, and 1 mint sprig)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

John Littlewood,

Cooking Light

July 2006
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