Magic Buttermilk Sorbet Recipes

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LEMON-BUTTERMILK SORBET



Lemon-Buttermilk Sorbet image

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

1/2 cup sugar
2 cups low-fat buttermilk
1 inch-long piece vanilla bean, scraped
Juice and zest of 1 lemon

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

MAGIC SYRUP



Magic Syrup image

I've never been a big fan of maple syrup, so I started making this for special pancake and waffle breakfasts. When they know I'm cooking, my nieces and nephews beg for 'breakfast for dinner' so they can have this syrup on top!

Provided by charmingsgirl

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 10m

Yield 12

Number Of Ingredients 5

1 cup white sugar
½ cup buttermilk
½ cup butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 7.8 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 170.1 mg, Sugar 17.2 g

BUTTERMILK SORBET FOR RHUBARB FLOAT



Buttermilk Sorbet for Rhubarb Float image

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

1 cup sugar
1 1/2 cups low-fat buttermilk
1/2 cup heavy cream
1 tablespoon corn syrup
Pinch of coarse salt
1 vanilla bean, split, seeds scraped and reserved

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.

RASPBERRY BUTTERMILK SHERBET



Raspberry Buttermilk Sherbet image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

6 cups raspberries (4 to 5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Salt and freshly cracked pepper

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

LEMON-BUTTERMILK SORBET



Lemon-Buttermilk Sorbet image

This sorbet is creamy and lemony. If you like lemon-flavored desserts--you should really like this one!

Provided by Juenessa

Categories     Frozen Desserts

Time 7h10m

Yield 7 cups

Number Of Ingredients 4

1 1/2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups buttermilk

Steps:

  • Stir sugar, lemon juice and peel in medium bowl.
  • Add buttermilk; stir until sugar dissolves.
  • Chill until cold, about 4 hours.
  • Process mixture in ice cream maker according to manufacturer's instructions.
  • Transfer to container with lid; freeze.
  • (Can be made 3 days ahead. Keep frozen.)
  • **I estimated the freezer time, after it is made in the ice cream maker, at 3 hours. It just depends on you frig and how frozen you want the sorbet. I did not include the actual time to make in the ice cream maker, as each one is different.

Nutrition Facts : Calories 227, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.6, Sodium 147.3, Carbohydrate 51.3, Fiber 0.2, Sugar 50, Protein 4.7

BUTTERMILK AND HONEY SORBET IN GRAPEFRUIT CUPS



Buttermilk and Honey Sorbet in Grapefruit Cups image

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

Sorbet
5 tablespoons honey
1 3/4 cups buttermilk
3 tablespoons light corn syrup
Grapefruit Cups
2 pink grapefruit, halved crosswise
Fried Herbs
Vegetable oil (for frying)
4 fresh mint sprigs
4 fresh sage sprigs
2 tablespoons sugar

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.

LEMON-BUTTERMILK SORBET



Lemon-Buttermilk Sorbet image

Categories     Dairy     Dessert     Lemon     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 7 cups

Number Of Ingredients 4

2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups buttermilk

Steps:

  • Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)

MAGIC BULLET FRUIT SORBET



Magic Bullet Fruit Sorbet image

Make and share this Magic Bullet Fruit Sorbet recipe from Food.com.

Provided by marisk

Categories     Frozen Desserts

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2

1 cup your favorite frozen fruit
2 -3 tablespoons water (or fruit juice or liqueur)

Steps:

  • Add ingredients to the short cup.
  • Blend until smooth.
  • Enjoy.
  • To reach your favorite consistency, you may want to add more water or fruit juice to the frozen fruit.
  • For visual display, add flavors with contrasting colors in the same cup.

Nutrition Facts : Sodium 0.9

BUTTERMILK SORBET FOR ANGEL FOOD SWIRL CAKE



Buttermilk Sorbet for Angel Food Swirl Cake image

Serve this creamy sorbet with our Angel Food Swirl Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 3

1 3/4 cups sugar
2 cups buttermilk
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool.
  • In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer's instructions to freeze. When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.

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