Blueberry Buttermilk Sherbet Food

BLUEBERRY BUTTERMILK SHERBET

Blueberry Buttermilk Sherbet image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h40m

Yield Makes about 1 1/2 pints

Number Of Ingredients 5

Ingredients

1 1/2 pints fresh blueberries (about 3 cups)
1 cup sugar
1 cup buttermilk
Finely grated zest of 1 lemon
1/2 teaspoon pure vanilla extract

Steps:

Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.
Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

RASPBERRY-BUTTERMILK SHERBET

Raspberry-Buttermilk Sherbet image

Make and share this Raspberry-Buttermilk Sherbet recipe from Food.com.

Provided by ratherbeswimmin

Categories Frozen Desserts

Time 50m

Yield 4 cups

Number Of Ingredients 6

Ingredients

2 cups fresh raspberries
1 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract
fresh mint sprig
fresh raspberry

Steps:

Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed).
Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids.
Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended.
Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions.
Garnish each serving with a fresh mint sprig and fresh raspberries.
Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips.
Blackberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blackberries for raspberries; proceed with recipe as directed; garnish with fresh blackberries and lemon rind strips.

Nutrition Facts : Calories 277.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 129.3, Carbohydrate 63.3, Fiber 4, Sugar 58.7, Protein 4.8

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COMMENTS ON: BLUEBERRY BUTTERMILK SHERBET

I made the sherbet today. It is super tasty and intensely blueberry. The color was much deeper than your picture - the buttermilk is not perceptible in the finished product. Your instructions say, "press on the solids" when straining blended blueberries and sugar. My blueberries blended pretty completely - very little left in the strainer.
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