February 27, 2007
Blueberry Key Lime Sherbet
Ingredients:
2 1/4 cups blueberries
2 cups buttermilk
1 cup sugar (if berries are overly tart, add more to taste)
2 tablespoons key lime juice
1 tablespoon key lime zest
Directions:
Place sugar and blueberries in a medium sized bowl. Mash with a potato masher until until the blueberries are completely mashed, the mixture is thick and the blueberry skins are empty. Drain through a sieve into a large bowl, pressing with a spoon to get all of the juice/fruit out. Discard leftover skins. Stir in the buttermilk, lime juice and zest. Pour into a ice cream maker and churn until thick and frozen, about 20-30 minutes. Pour into a freezer safe container and freezer overnight. Serve.
My thoughts:
Blueberries were on sale recently and I wanted to do something with them that didn't involve baking. I love blueberry muffins and buckles, but I wanted to do something totally different. Something frozen seemed to be an easy answer. I had never made a sherbet* before before but thought I'd give it a try. Sherbets are generally made with milk, but we had some buttermilk on hand so I thought I'd use that instead and see if it worked. I wasn't sure how buttermilk would freeze, but it actually froze really quickly and didn't separate at all. The results were marvelous, the buttermilk really gives it a tangy richness that really compliments the blueberries. Buttermilk (despite the connotations of the name) is very low in fat so this is actually a quite healthy dessert. I used key limes, and I loved the flavor they brought to the sherbet, but regular (Persian) limes would be a logical substitution.
*I just looked up sherbet to confirm what makes it different from a sorbet (sorbets are made with water and do not contain any sort of dairy product) and it turns out that in the UK, a sherbet is something very different- a sort of fizzy powdered candy. In the US, it is sort of like low fat fruit flavored ice cream that is made with milk instead of cream.
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12 Comments:
That sounds fantastic! I've been craving berries (summer-y produce in general, really).
I am so so so unbelievably jealous of your ice cream maker. And of your blueberries which gave such an awesome colour to the sorbet!
I was going to comment about sherbet until I saw your note. You used to get sherbet in tubes in this country but with current health concerns it's a bit out of favour. You see it most in the form of lemon sherbets - boiled sweets with a sugar centre.
This looks good. I've got an ice cream maker that I haven't used for a while so I will make a note and try something like this. I make both ice cream and sorbet and sometimes something in-between by accident!
This sherbet is wonderful. I will be making it often. Used fresh and frozen blueberries. The buttermilk adds a great creaminess and tang. OUTSTANDING!!
yum - this looks fantastic. what a prefect combo!
Hmmmm..haven't triend that one yet, but will look forward too!
I'am making Buttermilk pancakes but im out of Buttermilk and don't know what to subsitute for it !
I will visit this website again soon too see if you say anything about what i should do.
But for now, i think i'll have to have yohgurt for breakfast.
:/
lol
In the country im in, sherbet is a powdery candy, with a tangy bite. But a great flavour. So i will definetly have to try this one soon !
That looks so refreshing. I'm surprised by the color!
Actually, I didn't make a mess. The trick is to use a deep bowl with a small bottom.
I made something similar with sour cream instead of buttermilk, it turned out well, this sounds tasty!
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