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
MAGIC SYRUP
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
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
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.
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
LEMON-BUTTERMILK SORBET
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
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
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.
LEMON-BUTTERMILK SORBET
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
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
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
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
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
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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