Buttermilk Sorbet with Crushed Blackberry–Mint Sauce

Total Time
0 min


low-fat buttermilk

3½ cup(s)




4 Tbsp

vanilla extract

1 tsp

orange zest

½ tsp, grated

fresh blackberries

2 cup(s), (about two 6-ounce containers)

fresh mint leaves

1 Tbsp, chopped

fresh mint leaves

6 sprig(s), small size


  1. Whisk together buttermilk, honey, 3 tablespoons of sugar, the vanilla, and orange zest in medium bowl until sugar is dissolved. Pour buttermilk mixture into ice-cream maker and freeze according to manufacturer’s instructions. Transfer sorbet to freezer container and freeze until firm, at least 4 hours or up to 2 days.
  2. To make sauce, combine 1½ cups of blackberries and remaining 1 tablespoon sugar in small bowl. With fork, crush berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining ½ cup blackberries and chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
  3. To serve, scoop sorbet into 6 dessert dishes and top with ¼ cup blackberry sauce. Garnish with mint sprigs.
  4. Per serving: about 2/3 cup sorbet with 1/4 cup blackberry sauce


If you don’t have an ice-cream maker, you can freeze the buttermilk mixture in a shallow baking pan until solid, about 4 hours. Let stand at room temperature to slightly soften, then break it into chunks and pulse in food processor until smooth.

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