I thought you guys might need to cleanse your palate after all of the cake I have been dishing up. Yes it is technically ice cream, but it isn’t as thick and rich as some of them (wait until you read the next post) and it won’t leave you full. Just refreshed, kind of like a summer breeze. A really tasty summer breeze.
Martha Stewart has done it again. This cooling sherbet will knock your socks off. What drew me to the recipe was the use of buttermilk. It gave it a tang that cut through the tartness of the berries. The buttermilk also lent itself to the color of the sherbet. I found the recipe on the Martha Stewart website. Her recipe called for all blueberries, but alas, I only had a cup of them. I substituted the strawberries for the other half and it the flavor is very similar to raspberries.
The sherbet would be great served just on its own or with a small cookie. It really isn’t a frozen treat that works well with cake, but if you are desperate…………………
Oh! The recipe was so easy, I didn’t take pictures of the process. Let me know if you guys have questions!
Strawberry Blueberry Buttermilk Sherbet
For starters, please freeze the bowl of your ice cream maker. I always keep mine in the freezer just in case there is an ice cream emergency. Also don’t drop the container of sherbet on your foot. It leaves a nasty bruise and it hurts for quite some time.
1 cup blueberries
1 1/2 cups strawberries
1 cup sugar
1 cup buttermilk
Finely grated zest of 1 lemon
1/2 teaspoon pure vanilla extract
1. Puree the strawberries, blueberries and sugar in a blender or with a stick blender, until smooth.
2. Push mixture through a fine mesh strainer to get most of the seeds and skins out.
3. Stir in buttermilk, vanilla, and lemon zest.
4. Follow the instructions on the ice cream maker and freeze.
5. Once frozen place in a loaf pan and freeze until firm.
6. Don’t drop the pan on your foot.