Buttermilk Berry Sherbet
This almost-instant dessert can be served as is or topped with a dessert sauce.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 2 cups frozen blueberries
- 1 cup frozen raspberries
- 3⁄4 cup low-fat buttermilk, divided
- 2 Tbsp. honey
- 1⁄8 tsp. salt
- 1 tsp. vanilla extract
- In a food processor, combine frozen berries with 1⁄2 cup buttermilk; process until berries are chopped.
- Continue processing, adding remaining 1⁄4 cup buttermilk, honey, salt, and vanilla. Uncover and stir, then process again until mixture is smooth and has the texture of frozen custard. Don’t overprocess. Pour into a freezer-safe container and freeze until just solid, about 1 hour.