Three Berry Buttermilk Sherbet

Photo: Annabelle Breakey; Styling: Karen Shinto

Yield: Makes 4 1/2 cups
Total:
Recipe from Sunset

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Recipe Time

Total: 4 Hours, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 6%
  • Protein: 2.4g
  • Fat: 0.8g
  • Saturated fat: 0.3g
  • Carbohydrate: 26g
  • Fiber: 2.6g
  • Sodium: 58mg
  • Cholesterol: 2.2mg

Ingredients

  • 1 1/4 cups (6 oz.) raspberries
  • 1 1/4 cups (6 oz.) blackberries
  • 1 1/4 cups (6 oz.) blueberries
  • 3/4 cup sugar
  • 1 pint low-fat buttermilk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cardamom (optional)

Preparation

  1. 1. Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.
  2. 2. Freeze mixture in an ice cream maker according to manufacturer's directions.
  3. 3. Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.
  4. Note: Nutritional analysis is per 1/2-cup serving.
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