Weather: warm and bright, enjoying having some windows open and a nice breeze
What I’m listening to: Where We Gonna Go From Here, Mat Kearney

Oh my word is this a yummy frozen treat. It’s reminiscent of an orange creamsicle – freshly-squeezed orange juice meets creamy buttermilk and vanilla bean. This sorbet has the remarkable ability to remind me of childhood while simultaneously making me feel all grown up and sophisticated.

I first bookmarked this recipe because I was intrigued by the idea of using buttermilk in a sorbet. Let me just tell you, it’s amazing. It brings a nice creaminess without being heavy and a wonderful tanginess. It’s a simply delightful and healthy (versus heavy cream) addition and I’m already hatching up more buttermilk sorbet flavors as I type this.

Orange Buttermilk Sorbet


Adapted from [The Endless Meal|]

  • 1c water
  • 1c sugar
  • 2 large navel oranges, juiced
  • 2T freshly grated orange zest
  • 1/2t vanilla bean paste or vanilla extract
  • 2-1/2c buttermilk

Combine the water, sugar, orange juice, orange zest, and vanilla bean paste in a small saucepan. Cook over low heat until the mixture comes to a boil and sugar has dissolved.

Let boil for 1 minute, then remove from heat and let cool completely.

Add the buttermilk and stir to combine. Place mixture in the refrigerator, covered, for several hours or overnight to chill through.

Churn in an ice-cream maker according to manufacturer’s instructions. Store covered in freezer.



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