By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
67 cal · 180 min
Orange Buttermilk Sherbet
Recipe GLPR018d65e520a017
A refreshing frozen dessert combining bright citrus flavor with the gentle tang of buttermilk. This sherbet features freshly squeezed orange juice and zest for authentic orange taste, balanced with sweetness and a smooth, creamy texture. Perfect for serving after a meal or as a light summer treat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1½ cups freshly squeezed orange juice
1½ cups buttermilk
1 cup sugar
½ cup light corn syrup
2 tablespoons orange zest
1 teaspoon kosher salt
Directions
Combine the sugar, light corn syrup, and kosher salt in a medium saucepan. Stir to combine the dry and wet ingredients evenly.
Add the freshly squeezed orange juice to the saucepan and stir until the sugar dissolves completely. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Once simmering, remove from heat and let cool to room temperature, approximately 15 minutes.
Stir in the orange zest into the cooled orange mixture, then add the buttermilk. Mix gently but thoroughly to combine all ingredients, ensuring no lumps remain.
Cover the bowl and refrigerate the mixture for at least 1 hour, or until well chilled, to allow flavors to meld and the mixture to reach a proper freezing temperature.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until the sherbet reaches a soft-serve consistency.
Transfer the sherbet to a freezer-safe container and freeze for at least 2 hours, or until firm enough to scoop. Serve chilled.
Comments
Every ingredient is stocked at every major Charlotte chain, and the cost per serving is roughly 40 cents—orange juice and buttermilk are the spine, both cheap year-round even in the off-season. The stated 180 minutes is honest for a machine-churn sherbet (20 minutes active prep, then churn and freeze), though a reader without an ice cream maker cannot execute this at all. The real issue is leftovers: sherbet melts fast and does not freeze-thaw gracefully, so it's genuinely a same-night dessert, which limits household flexibility on a weeknight.
Sign in or create a free account to add your review.
