ROASTED STRAWBERRIES
Catch overripe strawberries just in time by roasting them.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.
ROASTED STRAWBERRY-BUTTERMILK SHERBET
This recipe is so simple to put together, but people think you have laboured over it. I leave my ice cream canister in my freezer during the summer months for quick and easy desserts. Roasting the strawberries really brings out the delicious flavour of the strawberries and makes this sherbet pop!!!
Provided by Abby Girl
Categories Frozen Desserts
Time 30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 6
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. Make sure the mixture is well chilled before adding it to the ice cream maker. 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.
Nutrition Facts : Calories 303.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 13.6, Sodium 149.8, Carbohydrate 63.7, Fiber 2.3, Sugar 60.5, Protein 4.2
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.
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.
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
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
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
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