BLUEBERRY BUTTERMILK SHERBET
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h40m
Yield Makes about 1 1/2 pints
Number Of Ingredients 5
Steps:
- Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.
FRESH BLUEBERRY SHERBET
This is my new favorite frozen summertime treat. This recipe is easy, requires no cooking and cooling of the blueberries and yields a smooth and velvety sherbet packed with fresh, natural blueberry flavor. "Preparation Time" includes time needed to churn in an ice cream maker as well as time needed to cure in the freezer.
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade, place blueberries, sugar and lemon juice. Puree until smooth and foamy. Then pour in heavy whipping cream and pulse 3-5 times until mixture thickens slightly.
- Using a fine wire mesh sieve, strain for a smoother consistency. If you don't mind a naturally pulpy texture, don't worry about straining.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sherbet into a freezer container. Freeze for 3-5 hours or until desired texture.
Nutrition Facts : Calories 459.5, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.5, Carbohydrate 50, Fiber 2.4, Sugar 43.2, Protein 2.4
BLUEBERRY SORBET
After doing a thorough search for the perfect blueberry sorbet recipe, I discovered this one by Emeril Lagasse. Simple and perfect. I hope you enjoy it! (**Cooking time is approximate cooling and freezing time)
Provided by Bev I Am
Categories Frozen Desserts
Time 4h15m
Yield 1 Quart
Number Of Ingredients 4
Steps:
- Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).
- Cool completely.
- Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.
- Puree until smooth.
- Transfer puree to ice cream maker freeze according to manufacturer's instructions.
- Put into freezable container and place in freezer until firm.
- Makes 1 quart.
SIMPLY BLUEBERRY SORBET
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for our red, white, and blue cake. It's a pretty simple recipe - the quality comes from fresh, organic berries picked at the height of their flavor. The quality of the water is important as well - if your water has a bad aftertaste, so will your sorbet - so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. Also optional is straining. At the shop, we don't strain - we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it.
Provided by Gabrielle Carbone
Categories Ice Cream Machine Berry Fruit Dessert Freeze/Chill Fourth of July Kid-Friendly Backyard BBQ Frozen Dessert Blueberry Summer Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
- In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
- Variation: Blueberry-pomegranate sorbet:
- Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).
BERRY SORBET
Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
- Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
More about "fresh blueberry sherbet recipes"
BLUEBERRY SHERBET RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 8 hrs 15 minsServings 6Calories 110 per serving
- Process first 5 ingredients in a blender until smooth. Pour into a 9-inch square pan; cover and freeze 4 hours or until firm.
- Process frozen mixture, in batches, in a blender until smooth. Cover and freeze 4 hours or until frozen. Garnish, if desired.
EASY BLUEBERRY SORBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY SHERBET RECIPE -- YANKEE …
From newengland.com
ICE CREAM, SORBET, SHERBET, AND GELATO …
From marthastewart.com
BLUEBERRY SHERBET RECIPE WITH FROZEN …
From dessertfortwo.com
BLUEBERRY SHERBET RECIPE - BROWN EYED BAKER
From browneyedbaker.com
5/5 (3)Total Time 30 minsCategory DessertCalories 789 per serving
- Puree the blueberries and sugar in a blender until smooth. Pour through a fine-mesh sieve set over a bowl; press on the solids to extract as much liquid as possible. Discard solids. Stir in the buttermilk, lemon zest and vanilla extract.
- Churn the blueberry mixture in an ice cream maker according to the manufacturer's instructions, then transfer to an airtight container. Freeze until hardened, at least 2 hours. Sherbet will keep in the freezer for up to 2 weeks.
BLUEBERRY SORBET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.5/5 (4)Category Dessert, Freezer-Friendly, Blueberry, SorbetCuisine AmericanCalories 218 per serving
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BLUEBERRY SHERBET RECIPE | CDKITCHEN.COM
From cdkitchen.com
FROZEN, FRUITY, FRESH BLUEBERRY SHERBET - FARM BELL RECIPES
From farmbellrecipes.com
FRESH BLUEBERRY SHERBET RECIPES RECIPE
From food-recipe.info
FRESH BLUEBERRY SHERBET - FARM BELL RECIPES
From farmbellrecipes.com
17 HOMEMADE SHERBET RECIPES (EASY DESSERTS) - INSANELY GOOD
From insanelygoodrecipes.com
SUGAR-FREE SORBET (3 INGREDIENTS!) - WHOLESOME YUM
From wholesomeyum.com
BLUEBERRY SHERBET - EARTHBOUND FARM
From earthboundfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love