Best 7 Cranberry Buttermilk Sherbet Recipes

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Indulge your taste buds with our delectable Cranberry Buttermilk Sherbet, a symphony of tangy cranberries, creamy buttermilk, and refreshing citrus flavors. This delightful sherbet is a perfect treat for any occasion, whether it's a hot summer day or a cozy winter evening. In this article, we present two variations of this classic sherbet – a traditional version and a vegan alternative – to cater to different dietary preferences. Both recipes offer a burst of vibrant flavors and a creamy-smooth texture that will leave you craving for more. So, get ready to embark on a culinary journey as we guide you through the steps of creating this refreshing and flavorful treat.

Here are our top 7 tried and tested recipes!

CRANBERRY SHERBET



Cranberry Sherbet image

Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 cups.

Number Of Ingredients 5

1 package (12 ounces) fresh or frozen cranberries
2-3/4 cups water, divided
2 cups sugar
1/2 cup orange juice
1 envelope unflavored gelatin

Steps:

  • In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

BUTTERMILK SHERBET



Buttermilk Sherbet image

Provided by Food Network Kitchen

Time 5h

Number Of Ingredients 0

Steps:

  • Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

RASPBERRY BUTTERMILK SHERBET



Raspberry Buttermilk Sherbet image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

6 cups raspberries (4 to 5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Salt and freshly cracked pepper

Steps:

  • Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
  • Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.

Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams

STRAWBERRY-BUTTERMILK SHERBET



Strawberry-Buttermilk Sherbet image

Make your own sherbet easily with fresh strawberries and a few simple steps.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2 cups fresh strawberries or 1 bag (16 oz) frozen strawberries, thawed
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla
Fresh mint sprigs, if desired
Sliced fresh strawberries, if desired

Steps:

  • In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
  • Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
  • Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

Nutrition Facts : Calories 260, Carbohydrate 55 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg

BUTTERMILK SHERBET



Buttermilk Sherbet image

Categories     Milk/Cream     Ice Cream Machine     Mixer     Dairy     Dessert     Vegetarian     Spring     Summer     Winter     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 pint

Number Of Ingredients 4

5 large egg yolks
1/2 cup sugar
2 tablespoons water
2 cups well-shaken buttermilk

Steps:

  • In a large bowl with an electric mixer beat yolks until thick and pale.
  • In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.
  • Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.

BUTTERMILK SHERBET



Buttermilk Sherbet image

Categories     Milk/Cream     Dessert     Lemon     Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 6

4 cups buttermilk
1 1/2 cups light corn syrup
1/2 cup fresh lemon juice
1/2 cup sugar
the freshly grated zest of 4 lemons plus, if desired, strips of zest, removed with a vegetable peeler and sliced thin, for garnish
a few drops of green food coloring if desired

Steps:

  • In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

CRANBERRY SHERBET



Cranberry Sherbet image

From a book of old time recipes, so old I can't even remember the name! COOK TIME DOES NOT INCLUDE FREEZING TIME!

Provided by Lori Loucas

Categories     Ice Cream & Ices

Time 20m

Number Of Ingredients 7

2 c buttermilk
1/4 c freshly squeezed lemon juice
1/2 c sugar
1 1/2 c white karo syrup
1 c fresh cranberries
1 tsp sugar
1/2 tsp lemon zest

Steps:

  • 1. Combine buttermilk, lemon juice, sugar and Karo syrup in a bowl. Mix well. Freeze until it turns to mush.
  • 2. Meanwhile, place the cranberries, 1 tsp sugar and lemon zest in a small saucepan. Add a little bit of water and cook till the berries explode. Cool and mash berries.
  • 3. Remove the base mix from the freezer and beat by hand until smooth. Add the berries and again beat by hand until incorporated. Return to freezer and freeze until firm.
  • 4. When you serve, each portion should have on top a fresh violet, or candied violet, or violet leaf, or candied rosebud, or tiny piece of candied ginger, or a mint leaf, or a lavender leaf, or a hundred dollar bill wadded up in gold foil. Just enjoy...

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed before making the sherbet.
  • If you don't have a blender, you can mash the cranberries with a potato masher or fork.
  • To make the sherbet smoother, strain it through a fine-mesh sieve before freezing.
  • If you don't have an ice cream maker, you can freeze the sherbet in a covered container and stir it every few hours to break up the ice crystals.
  • Serve the sherbet immediately or store it in the freezer for up to 2 weeks.

Conclusion:

This cranberry buttermilk sherbet is a delicious and refreshing way to enjoy the flavors of fall. It's easy to make and can be enjoyed by people of all ages. Whether you're looking for a quick and easy dessert or a special treat to serve at a party, this sherbet is sure to be a hit.

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