Blackberry Lime Sherbet Recipes

BLACKBERRY DAIQUIRI SHERBET

Steps:

• Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

1-2-3 BLACKBERRY SHERBET

Steps:

• Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. , Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.

HOMEMADE LIME SHERBET

Steps:

• In a large saucepan, combine milk and sugar. Cook and stir over medium heat until sugar is dissolved and mixture reaches 175°. Refrigerate until chilled. , Stir in the lime juice, zest and food coloring if desired. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer sherbet to a 2-1/2-qt. freezer container. Allow to soften slightly; fold in whipped topping. Freeze for at least 4 hours before serving.

LIME SHERBET

Steps:

• In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and zest. Whisk in milk. Pour into an ungreased 9-in. square pan. Cover and freeze for 2 hours., Transfer to a large bowl; beat for 2 minutes. Return to pan. Cover and freeze for 1 hour; stir. , Freeze 1 hour longer or until firm. Let stand for 10 minutes before serving.

BLACKBERRY SHERBET

Steps:

• In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth.
• Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired.
• Stir in half-and-half. Cover and chill until cold, about 1 hour.
• Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.

BLACKBERRY LIME SHERBET

Steps:

• Bring sugar and 1-1/2 cups water to boiling in saucepan. Reduce heat; simmer 6 minutes. Let cool.
• Puree blackberries and blueberries in food processor (do not use blender). Strain through fine-mesh sieve into bowl, forcing through with rubber spatula; discard solids. Stir in lime juice.
• Stir into puree the sugar syrup, cream and salt. Pour into 13 x 9 x 2-inch baking pan. Freeze 2 hours. Spoon into processor. Pulse to break up; don't over process. Refreeze 2 hours. Pulse again in processor. Refreeze until firm. Garnish.

BLACKBERRY-LIME SORBET

Steps:

• In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved; remove from heat and set aside to cool.
• Puree the blackberries in a blender or food processor with the sugar syrup; press the mixture through a strainer to remove the seeds, then stir the lime juice into the sweetened puree.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's directions.

LIME SHERBET

Steps:

• In a small heavy saucepan dissolve the sugar in 2 1/2 cups water, without stirring, over medium heat. When the sugar is dissolved, boil for 5-6 minutes. remove from the heat and let cool.
• Combine the cooled sugar syrup and lime rind and juice in a measuring cup or bowl. Stir well. Taste and adjust the flavor by adding lemon juice (for tartness) or confectioners sugar ( for sweetness). Do not over sweeten.
• Freeze the mixture in a n ice cream maker, following maufaturer's instructions.
• If you do not have an ince cream maker, pour the mixture into a metal or plastic freezer container and freeze until softly set, about 3 hours.
• Remove from the container and chop coarsely into 3 inch pieces. Place in a food processor and process until smooth. Return to the freezer conatiner and freeze again until ser. repeat this freezing and chopping process 2 or 3 times, until a smooth consistency is obtained,.
• Serve in scoops.

REFRESHING LIME SHERBET

Steps:

• In a large mixing bowl, stir the first 6 ingredients together until well blended.
• Pour mixture into the freezer container of a 4-quart ice cream maker; freeze according to the manufacturer's directions.
• Garnish each serving with fresh mint sprigs, thinly sliced lime wedges, or lime rind strips.
• Refreshing Lemon Sherbet: substitute lemon rind for lime rind and fresh lemon juice for the lime juice; proceed as directed; garnish with mint sprig, thinly sliced lemon wedges, or lemon rind strips.

CREAMY LIME SHERBET

Steps:

• In a large bowl, dissolve gelatin in water. Stir in the sugar, limeade and salt until sugar is dissolved. Add remaining ingredients. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When sherbet is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.