Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2006


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

182 calories; calories from fat 7%; fat 1.4g; saturated fat 0.7g; mono fat 0.2g; poly fat 0.2g; protein 4.8g; carbohydrates 35.8g; fiber 2.2g; cholesterol 6mg; iron 0.3mg; sodium 112mg; calcium 147mg.