Buttermilk-Apricot-Corn Sherbet

Name: Buttermilk-Apricot-Corn Sherbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 432 grams apricot halves in heavy syrup, drained; 296 milliliters fresh corn kernels (about 2 ears); 59 milliliters honey; 79 milliliters fresh lemon juice; 473 milliliters low-fat buttermilk; 118 milliliters sugar

Watching your figure? This gluten free and vegetarian recipe has 123 calories, 3g of protein, and 1g of fat per serving. This recipe serves 10. If you have apricot halves in heavy syrup, corn kernels, buttermilk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the first 5 ingredients in a blender or food processor; process until smooth.

Equipment you will use

Food Processor

Blender

Combine corn mixture and buttermilk in a large bowl; cover and chill 20 minutes.

Ingredients you will need

Buttermilk

Corn

Equipment you will use

Bowl

Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Ingredients you will need

Ice Cream