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.

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

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 7%
  • Fat: 1.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.8g
  • Carbohydrate: 35.8g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 112mg
  • Calcium: 147mg

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

Preparation

  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.
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