Berry Berry Buttermilk Sherbet

Posted by on Jun 3, 2011 in Dessert, Fruit, Katie Original, Sherbet | 6 comments

I love sherbet! It’s the perfect ending to a hot’s summers day, and although it’s technically not summer yet the summer weather is in full swing here in Florida! Last year I made a Tripple Berry Buttermilk Sherbet that had cardamom in it. I loved it but unfortunately my husband did not. Since berries of all kind are in season right now I wanted to make a berry sherbet that he could enjoy as well. I remember that making sherbet really didn’t require you to be a rocket scientist to create on your own. I pureed berries, mulled berries, and in a large bowl mixed the berries, buttermilk, and sugar in a large bowl. I poured it into the ice cream attachment and let it do its job! Mulling is the key when you’re making anything to do with berries. You do not want a mouth full of seeds. Trust me–it’s not tasty *unless that’s you’re thing. I estimate you’ll spend at least an hour mulling, but it’s totally worth it! 

Source: Katie Original

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Berry Berry Buttermilk Sherbet
Author: 
Prep time: 
Total time: 

Serves: 4-6 cups
 

Ingredients
  • 1 cup each; blueberries, blackberries, raspberries, strawberries
  • 1 cup buttermilk
  • ½ cup sugar

Instructions
  1. Puree berries in a food processor. Using a fine mesh strainer run the puree through the strainer and allow juice to pour into a medium bow. This will allow you to discard all the seeds from the various fruits. *This process will take at minimum a half hour.
  2. Once you have all of the berry liquid stir in the buttermilk and sugar.
  3. Freeze mixture in an ice cream maker according to the manufacturer’s directions.
  4. Transfer to an airtight container and freeze until firm (at least 4-6 hours). Store up to 2 weeks.

 


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Strawberry Sherbet

Posted by on Aug 1, 2010 in Dessert, Sherbet | 3 comments
My husband loves sherbet–way more than actual ice cream. So I’ve had to switch it up a little and make some sherbet’s as well! I did  not hull out the seeds, and should have since I’m one of those people who hates all the seeds in smoothies. It still turned out delicious, but next time I’ll spend the hour hulling out seeds!  I found this recipe on Delish blog. 


Prep:  20 minutes
Total: 40 minutes 

Serves: 4-8


Ingredients:

  • 3 cups hulled strawberries, fresh or frozen
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar

Directions:

1. In a food processor or blender, puree fruit until smooth. Press the mixture through a strainer to remove seeds if desired (I didn’t bother with this, but wished I would have). Sweeten the puree with sugar until desired sweetness achieved ( I used a 1/4 cup). 

2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for 10-15 minutes to soften before scooping and serving.

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Tripple Berry Buttermilk Sherbet

Posted by on Jul 17, 2010 in Dessert, Sherbet | 1 comment
My mother in-law found this recipe in her latest issue of Cooking Light and instantly flagged it to eventually make it. Well once she read the directions she realized she needed an ice cream maker, and she doesn’t have one, so she brought me the recipe in hopes I’d make it. Within a week I had whipped up 4.5 cups of deliciousness. I first shared the sherbet with my neighbor and we both fell in love with the pungent flavors that the cardamom gave. Best part it’s only 116 calories for a half cup! It feels very healthy when eating it and I love pairing it with a little whipped cream and fresh berries! I eventually brought it over to my in-laws and they weren’t as pleased as I was. It also received mixed reviews at my Bull’s Eye BBQ as well. People either hated or loved it. Next time I’ll cut the cardamom in half so that it’s not as pungent but the flavor is still there (although my husband would say that next time I will just not put it in at all). Oh, and make sure you hull the berries–it makes a world of a difference. Plan on spending an HOUR on the hulling part!


Prep: 1.5 hours

Next Day: 30 minutes 
Makes: 4.5 cups

 

Ingredients:

  • 1 1/4 cups (6 oz.) each blueberries, blackberries, & raspberries
  • 1 tablespoon lemon juice
  • 1 pint low-fat buttermilk
  • 3/4 cup sugar
  • 1/4 tsp ground cardamom (optional)



Directions:

1. Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.

2. Freeze mixture in an ice cream maker according to manufacturer’s directions.

3. Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.


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