STRAWBERRY-BUTTERMILK SHERBET
Make your own sherbet easily with fresh strawberries and a few simple steps.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
- Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
- Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.
Nutrition Facts : Calories 260, Carbohydrate 55 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg
SIMPLE STRAWBERRY SHERBET
One night, we just decided to try to make sherbet. It came out very delicious!
Provided by cookielover
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 13h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix sugar, milk, and lime juice together in a bowl. Mix in mashed strawberries.
- Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the strawberry-lime mixture. Pour mixture into a freezer-safe container. Cover with plastic wrap.
- Freeze until almost firm, about 2 hours. Remove from freezer and stir thoroughly to break up chunks. Return to the freezer for 3 hours, stirring once every hour. Freeze until firm, 8 hours to overnight.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 21 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 7.8 mg, Sugar 17.8 g
ROASTED STRAWBERRY-BUTTERMILK SHERBET
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Provided by Susan Spungen
Categories Dessert Frozen Dessert Strawberry Summer Healthy Sour Cream Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
- Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
- DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
STRAWBERRY-BUTTERMILK SHERBET
A great way to use up those strawberries that are so abundant right now. The addition of the buttermilk and the straining of the berry solids make this SOOO smooth. Incredibly easy, just mix and pop it in your ice cream maker. From Southern Living.
Provided by Zetty66
Categories Frozen Desserts
Time 35m
Yield 4 1/2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Process strawberries in a food processor or blender until smooth, stopping to scrape down sides.
- Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids.
- Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
- Pour strawberry mixture into freezer container of a 1 1/2 quart electric ice-cream maker, and freeze according to manufacturers instructions.
- Garnish, if desired.
Nutrition Facts : Calories 179, Fat 0.9, SaturatedFat 0.5, Cholesterol 3.3, Sodium 86.3, Carbohydrate 41, Fiber 1, Sugar 39.5, Protein 3
BUTTERMILK SHERBET WITH SPICY PEANUT BRITTLE
Steps:
- Make the sherbet:
- Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and vanilla. Refrigerate until cold, then freeze in an ice cream machine.
- Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a heavy saucepan, big enough to accommodate the additional ingredients, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 350 degrees F. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight). Using your hands, break the brittle into pieces. Store in an airtight container. Serve with scoops of sherbet.
BUTTERMILK SHERBET
Provided by Food Network Kitchen
Time 5h
Number Of Ingredients 0
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.
SUPER STRAWBERRY SHERBET
This cool, smooth summertime treat is nice to have ready in the freezer for a special treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 gallon.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries and sugar; let stand until juicy, about 1-1/2 hours. Process in batches in a blender until pureed, Add milk, orange juice and cinnamon; cover and process until blended., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining sherbet mixture.
Nutrition Facts : Calories 133 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
HEALTHY AND TASTY STRAWBERRY SHERBET
A quick, easy, and tasty strawberry sherbet.
Provided by The-#1-Chef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 4
Number Of Ingredients 3
Steps:
- Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
- Freeze sherbet until solid, about 1 hour.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 11.3 g
STRAWBERRY-BUTTERMILK SHERBET
I am guessing the word "Sherbet" is a cross between a sorbet and a sherbert. Only 5-ingredients, one of which is Chambord (raspberry-flavored liqueur). Recipe from Cooking Light Magazine.
Provided by DailyInspiration
Categories Frozen Desserts
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine berries and nectar in a blender; process until smooth (about 1 minute). Add buttermilk; process until well blended. Add liqueur; pulse to mix. Add juice, if desired. Chill mixture 1 hour. Pour into freezer can of an ice-cream maker; freeze according to manufacturer's instructions.
Nutrition Facts : Calories 15.4, Fat 0.1, Sodium 0.5, Carbohydrate 3.7, Fiber 1, Sugar 2.4, Protein 0.3
CRANBERRY BUTTERMILK SHERBET
Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. It's also popular on a hot, summer day. The buttermilk adds a nice tang. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1 quart.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 366 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
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ROASTED STRAWBERRY-BUTTERMILK SHERBET RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (88)Author Susan SpungenServings 6Estimated Reading Time 2 mins
- Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
- Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
- DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
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