LEMON-BUTTERMILK SORBET
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Provided by Amanda Hesser
Categories weekday, ice creams and sorbets, dessert
Time 15m
Yield about 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
- In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams
SORBET IN GRAPEFRUIT CUPS
These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.
Provided by Alison Roman
Yield 8 Servings
Number Of Ingredients 2
Steps:
- Cut grapefruits in half and juice them (reserve juice for Daiquiri Ice Pops or drinking). Using a large spoon, scrape out pulp and flesh (it should come out easily). Peel away any residual white pith so you're left with completely clean rinds. Fill grapefruit halves with sorbet and smooth tops flush with edges of fruit using a small flexible spatula or butter knife to make cups; freeze until ready to serve.
- Cut each sorbet cup in half to make quarters just before serving.
- Sorbet cups can be made 1 day ahead. Cover once sorbet is solid and keep frozen.
MAGIC BUTTERMILK SORBET
Steps:
- In the quart-size resealable bag, combine sugar and buttermilk. Seal the bag. In the gallon size resealable bag, combine salt and ice. Insert the smaller bag into the larger one and seal, letting all the air out. Shake continuously for 5 minutes. When buttermilk stiffens, remove the small bag and dip into cold water to remove salt from the outside of the bag. Freeze or serve immediately. To serve, open bag and scoop out sorbet.
BUTTERMILK AND HONEY SORBET IN GRAPEFRUIT CUPS
Categories Citrus Dairy Herb Dessert Freeze/Chill Summer Bon Appétit Ireland Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- For Sorbet:
- Stir in honey in medium saucepan over low heat until warm. Remove honey from heat. Whisk in buttermilk and corn syrup. Refrigerate buttermilk mixture until cold.
- Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to covered container and freeze. (Can be prepared 3 days ahead. Keep frozen.)
- For Grapefruit Cups:
- Using small sharp knife, cut around grapefruit to loosen pulp. Remove pulp from grapefruit and reserve for another use. Refrigerate grapefruit shells. (Can be made 6 hours ahead. Cover and keep refrigerated.)
- For Fried Herbs:
- Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat to 375°F. Working in batches, add mint and sage sprigs to skillet; fry until beginning to crisp but not brown, about 30 seconds. Using slotted spoon, carefully transfer herb sprigs to paper towels; drain. Sprinkle herb sprigs with sugar to coat lightly.
- Scoop sorbet into each grapefruit cup. Garnish with sugared herb sprigs and serve.
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
FRESH MINT & GRAPEFRUIT SORBET
With a smooth, velvety texture, this pretty pink sorbet is a pleasant finish to special occasion meals. Mint beautifully balances the tartness of grapefruit.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 quarts.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring sugar, water and mint to a boil. Reduce heat to low; cook for 5 minutes. Remove from heat; let stand 10 minutes. Strain and discard mint leaves. Stir in grapefruit juice. Allow mixture to cool completely., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.(Refrigerate remaining mixture until ready to freeze.) Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 4 hours or until firm. Repeat with remaining sorbet mixture.
Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
PINK GRAPEFRUIT SORBET
A delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.
Provided by FOODCHICK23
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 1h35m
Yield 10
Number Of Ingredients 5
Steps:
- Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
- In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
- Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 7.9 mg, Sugar 24.7 g
BUTTERMILK SORBET FOR RHUBARB FLOAT
Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
- Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.
BLUSHING GRAPEFRUIT SORBET
Not overly sweet, this sorbet is a hit at the holidays, when there's plenty of citrus fruit on hand. Try it as a light, summer refresher, too.-Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Strain and set aside to cool., In a large bowl, combine the grapefruit and lemon juices and sugar syrup. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container and freeze for 4 hours or until firm.
Nutrition Facts : Calories 188 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 0 fiber), Protein 0 protein.
GRAPEFRUIT SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 25m
Yield Four to six servings
Number Of Ingredients 4
Steps:
- Put the water in a saucepan. Add the sugar. Bring to a boil. Lower the heat and simmer for 5 minutes, stirring until the sugar has dissolved. Refrigerate until chilled.
- Combine the sugar mixture, grapefruit juice and vermouth in a bowl. Pour it into a sorbet machine and proceed as directed.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 25 grams
BERRIES WITH BUTTERMILK AND HONEY
Here's a sensational (as in highly satisfying to the senses) finish to a summer supper: Whirl tangy buttermilk, ice, and honey into a sweet, frothy cloud of a frappe. Serve with a colorful jumble of the season's jewel-like berries, scattered with a few mint leaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Blend buttermilk, ice, and honey in a blender until frothy. Combine mixed berries with fresh mint. Divide iced buttermilk and berries among 4 to 6 bowls.
GRAPEFRUIT BASIL SORBET
Make and share this Grapefruit Basil Sorbet recipe from Food.com.
Provided by spicyperspective
Categories Frozen Desserts
Time 2h20m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Bring the water and sugar to a boil in a small saucepan. Once boiling add the lemon zest, basil leaves and salt. Stir, remove from heat, and cover. Steep the basil leaves in the simple syrup for at least 20 minutes.
- Meanwhile, add the lemon juice to a 4-cup measuring pitcher. Juice the grapefruits into the pitcher until you've measured 3 cups of combined juices.
- Strain the simple syrup and discard the basil leaves. Then mix the syrup with the juice. Refrigerate for 2-3 hours (or to speed up, put in the freezer for 1 hour.).
- Pour the sorbet mixture into an electric ice cream maker. Turn on and mix for 20+ minutes, until the mixture reaches a "soft serve" consistency.
- Eat immediately, or put in an airtight container and freeze.
- After frozen, allow the sorbet to sit out for 10-15 minutes to soften before serving.
- Makes approximately 1 ½ quarts of heaven!
- *If you don't own an ice cream machine, you could freeze the mixture and shave it with a spoon for "Italian Ice".
Nutrition Facts : Calories 1207.8, Fat 1.4, SaturatedFat 0.2, Sodium 114.1, Carbohydrate 318.7, Fiber 17.3, Sugar 278.3, Protein 6.8
APPLE AND HONEY SORBET
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.
Provided by MALKALEVADOM
Categories World Cuisine Recipes Middle Eastern Israeli
Time 4h5m
Yield 8
Number Of Ingredients 5
Steps:
- In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
- In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
- Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
- Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 46.9 g
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