ROASTED STRAWBERRY-BUTTERMILK SHERBET
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Provided by Susan Spungen
Categories Dessert Frozen Dessert Strawberry Summer Healthy Sour Cream Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
- Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
- DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
RASPBERRY BUTTERMILK SHERBET
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams
BUTTERMILK STRAWBERRY SHORTCAKE
A light biscuit topped with delicious strawberries.
Provided by Emmie4life
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
- Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
- Stir in buttermilk until the flour mixture is moistened.
- Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
- Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
- Serve the strawberries with juice over the biscuits.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 47.6 g, Cholesterol 34.7 mg, Fat 13.2 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 585.4 mg, Sugar 20.1 g
STRAWBERRY-BUTTERMILK SHERBET
I am guessing the word "Sherbet" is a cross between a sorbet and a sherbert. Only 5-ingredients, one of which is Chambord (raspberry-flavored liqueur). Recipe from Cooking Light Magazine.
Provided by DailyInspiration
Categories Frozen Desserts
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine berries and nectar in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur; pulse to mix. Add juice, if desired. Chill mixture 1 hour. Pour into freezer can of an ice-cream maker; freeze according to manufacturer's instructions.
Nutrition Facts : Calories 15.4, Fat 0.1, Sodium 0.5, Carbohydrate 3.7, Fiber 1, Sugar 2.4, Protein 0.3
STRAWBERRY-BUTTERMILK SHAKE
Just two ingredients go into this cool, creamy, and healthy alternative to the fast-food favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Combine sorbet and buttermilk in a blender and puree until smooth. Serve immediately.
BUTTERMILK AND STAWBERRY SORBET
Make and share this Buttermilk and Stawberry Sorbet recipe from Food.com.
Provided by Ambervim
Categories Frozen Desserts
Time 3m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
- To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.
- Serve 3/4 cup sorbet with 3/4 cup strawberries.
Nutrition Facts : Calories 204.4, Fat 1.4, SaturatedFat 0.7, Cholesterol 4.9, Sodium 143.1, Carbohydrate 46.2, Fiber 2.2, Sugar 32.5, Protein 4.8
More about "buttermilk and stawberry sorbet food"
STRAWBERRY-BUTTERMILK SHERBET RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Total Time 3 hrs 15 minsServings 4.5
- Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
- Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.
ROASTED STRAWBERRY-BUTTERMILK SHERBET RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (88)Estimated Reading Time 2 minsServings 6
- Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
- Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
- DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
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