Buttermilk sorbet with crushed blackberry–mint sauce
SmartPoints® value per serving
This is a summer treat worth writing home about. Old-fashioned buttermilk ice cream is not readily available in grocery stores anymore, but not to worry because this buttermilk sorbet is so easy to make. Like vanilla ice cream it is a sweet and delicious background singer to other starring ingredients. Here, summer blackberries are the headliners, but you could other berries and herbs too. Try blueberries and basil or raspberries and thyme. Pour the frozen sorbet from the ice-cream maker into popsicle molds to make delicious portable treats.
½ tsp, grated
2 cup(s), (about two 6-ounce containers)
Fresh mint leaves
1 Tbsp, chopped
Fresh mint leaves
6 sprig(s), small size
- 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.
- 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.)
- To serve, scoop sorbet into 6 dessert dishes and top with ¼ cup blackberry sauce. Garnish with mint sprigs.
- 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.