Recipe: Pomegranate Buttermilk Sorbet

So lucky for me that Lisa doesn't read my blog that much, because then maybe she won't know that dessert tonight is made up of leftovers!

I made my favorite carrot cake on Sunday, followed that by a quick bread, and I was still left with two cups of buttermilk. I don't know why they don't sell it in smaller quantities, because I don't know of one recipe that uses more than a cup of it at a time! So I looked up buttermilk recipes and came across a lot for buttermilk ice creams and sorbets. So I decided to follow one of the recipes from Cooking Light -- which was basically two cups of buttermilk, 1/4 cup of sugar, 1/4 cup of corn syrup.

I mixed and tasted it, and while thrilled I wasn't wasting any buttermilk, I wasn't so thrilled that it reminded me a lot of Pinkberry (and you know my feelings about that!). Should I add lemon extract? Orange? Then it hit me...I had a lot of homemade grenadine leftover from when I tried my first stab at Shirley Temple Ice Cream. I added 1/4 cup, but thought it needed more, so I added another 1/4 cup for a total of 1/2 cup of grenadine.

The sorbet froze up nicely, with a muted wine color. It still tasted a little yogurty to me, and with my sweet tooth, even though I love yogurt, when I am after frozen treats, I much prefer sweet sweet sweet!

What was nice about this recipe was that it was easy and quick. There was no stove prep, which was a nice break.

Lisa and I both liked the sorbet. As Lisa put it, "I feel like I shouldn't like it, but I do!" I know that sounds crazy, but I understand what she meant. It was very refreshing (I think it would be a great summer treat!) and at the same time, the sourness of the buttermilk was balanced by the sweetened grenadine.

Would I make it again? Not just for me. But it most definitely is a contender for I Scream 2009!

(Apologies for the photo quality -- had to use the iPhone because the sorbet was melting so quickly!)