Best Roasted Strawberry Buttermilk Sherbet Recipes
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.
RASPBERRY BUTTERMILK SHERBET
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
Nutrition Facts : Calories 397 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 26 milligrams, Sodium 207 milligrams, Carbohydrate 81 grams, Fiber 12 grams, Protein 6 grams, Sugar 66 grams
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
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
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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