This recipe is so simple, and the sherbet has a fantastic texture (we used our Cuisinart ice cream maker). I did change the berries around slightly, but the combo I used was fantastic. I also cut the sugar a bit because we don't like overly sweet. I can't wait to try this with other fruit. My husband was dubious about tasting it (he doesn't care for buttermilk) but he loved it. The buttermilk flavor doesn't come through much at all. So if you're skeptical about trying it for that reason, give it a try anyway.
Three Berry Buttermilk Sherbet
Photo: Annabelle Breakey; Styling: Karen Shinto
Yield: Makes 4 1/2 cups
More From Sunset
4 Hours, 40 Minutes
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
- 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)
- 1. Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.
- 2. Freeze mixture in an ice cream maker according to manufacturer's directions.
- 3. Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.
- Note: Nutritional analysis is per 1/2-cup serving.
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