Photo of Buttermilk-Basil Sorbet by WW

Buttermilk-Basil Sorbet

PersonalPoints™ per serving
Total Time
1 hr 35 min
1 hr 29 min
6 min
An incredible flavour combination. For another delicious variation, swap cilantro or tarragon for the basil, and consider using lemon instead of lime.



1 cup(s), granulated, divided



Fresh basil

1 cup(s), fresh, cut into ribbons, minced

Low-fat buttermilk

4 cup(s)

Fresh lime juice

3 tbsp(s)

Lime zest

2 tsp(s), finely minced


  1. To make basil syrup, combine 2/3 cup sugar with 2/3 cup of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool.
  2. In a large bowl, combine remaining 2/3 cup sugar with buttermilk, lime juice and zest; mix until sugar dissolves. Add cooled basil syrup to buttermilk mixture and mix thoroughly.
  3. Run sorbet mixture through an ice cream maker according to its package directions (if you do not have an ice cream maker, see notes below). Transfer sorbet to a container and freeze for 12 to 24 hours before serving. Yields about 1/2 cup per serving.


To make this recipe without an ice cream maker, pour the mixture into a metal tray and place it in the freezer. When the mixture starts to freeze, rake a fork through it several times to break up the ice crystals. Repeat this process about 4 or 5 times over the course of three hours. You can also pour the mixture into ice pop molds.