Peach And Buttermilk Sherbet Food

CREAMY PEACH SHERBET

Creamy Peach Sherbet image

Cool fruity sherbet is a satisfying way to finish off a filling meal. I make this light dessert for my family and guests often.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups frozen, unsweetened peach slices, partially thawed
2 tablespoons orange juice concentrate
Freshly grated nutmeg to taste, 1/8 to 1/4 teaspoon
1 teaspoon vanilla
2 tablespoons sugar or 1 to 2 packets sweetener
1/2 cup plain, nonfat yogurt

Steps:

In food processor or blender, pulse/chop peaches. Add remaining ingredients; blend until creamy. May be served immediately or stored in freezer until serving time. (Other frozen fruits may be substituted for peaches.)

Nutrition Facts :

BUTTERMILK SHERBET

Buttermilk Sherbet image

Provided by Food Network Kitchen

Time 5h

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

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

PEACH AND BUTTERMILK SHERBET

Peach and Buttermilk Sherbet image

This dessert celebrates summer's just-ripening crop of stone fruits.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
3/4 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk

Steps:

Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
Freeze in an ice cream maker according to the manufacturer's instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.

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