|Strawberry Buttermilk Sherbet|
Jul 5th, 2006
Sorry about the blog-neglecting. We packed up the kids and spent a long 4th of July weekend at my folk's house where we ate good food and drank good wine and let the kids dive for candy at a small town parade and I didn't blog even a little bit. My mom and I cooked one of her old favorite recipes and I've got the photographic evidence to prove it, but that will have to wait. For today I offer a quick taste of summer, this tart and beautifully pink Strawberry Buttermilk Sherbet.
Cooking Light featured a Buttermilk Sorbet with Strawberries in their June issue which looked like it could put my icecream maker to delicious use, but Nic at Baking Sheet already wrote it up here. I came across this slightly different recipe in a recently purchased spa cookbook, and thought it would be fun to try as it's a similar idea to the Buttermilk Sorbet, but incorporates strawberries into the dish rather than serving them as a sauce.
The recipe calls for fructose as a sweetener which I didn't have so I had to substitute sugar. Fructose is about two times as sweet as sugar, but I didn't want to double the amount of sweetener called for as I wasn't sure what that would do to the texture. So I kept the sugar at a quarter cup and added just a bit of agave syrup which is quite sweet. The results were tart - the recipe includes both buttermilk and lemon juice - but extremely refreshing and sweet enough to make my kids happy. I've since procured some fructose and want to try it as written, but I think the tangier version will stay in my repertoire as well, it's such a light and refreshing taste on a hot summer day.
It's worth noting the alternative technique given for those without icecream makers. Instead of the usual stirring with a fork to break up the ice crystals, he has you freeze the buttermilk mixture solid then give it a whirl in a food processor and refreeze. I imagine a high-powered blender would work as well. If anyone tries that method let me know, I'd be interested to see how it works.
Strawberry Buttermilk Sherbetmakes 1 quart1 1/2 cups fresh or unsweetened frozen strawberries
2 cups buttermilk
1/4 cup fresh lemon juice
1/4 cup fructose (or 1/4 cup sugar plus 2 tbsp agave nectar or honey)
Puree the strawberries in a food processor or blender. Add the buttermilk, lemon juice, fructose or sugar/honey. Chill the mixture in the freezer and then freeze in an icecream maker.
To make without an icecream maker, put the blended mixture in a closed container and place in the freezer until completely frozen. Remove it from the freezer and break it into large chunks with a fork. Place the chunks in a food processor and process with the steel blade until smooth and creamy. Return to the bowl and freeze for at least 30 minutes more.
-Edward Safdie, New Spa Food