Buttermilk Sorbet with Crushed Blackberry-Mint Sauce

Ingredients:

• 3 1/2 cups low-fat buttermilk
• 1/3 cup honey
• 4 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. grated orange zest
• 2 cups fresh blackberries
• 1 tbsp. chopped fresh mint + 6 small sprigs

Makes 6 Servings (2/3 cup sorbet with 1/4 cup blackberry sauce)

1. Whisk together buttermilk, honey, 3 tablespoons of sugar, vanilla, and orange zest in a 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 1 1/2 cups of blackberries and remaining 1 tablespoon sugar in a small bowl. With a fork, crush remaining berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining 1/2 cup blackberries and the chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
3. To serve, scoop sorbet into 6 dessert dishes and top with 1/4 cup blackberry sauce. Garnish with mint sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. If you're having company over for dinner, serve this dessert. Break out the china and crystal this dessert is worth it. The buttermilk sorbet on its own is good but it's even more  delicious with the blackberry-mint sauce. The buttermilk sorbet is so nice and creamy it melts in your mouth. The sauce leaves a nice aftertaste in your mouth.