Magic Buttermilk Sorbet Recipes

Steps:

• Prepare an ice-water bath; set aside. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Pour into a metal bowl set over ice-water bath. Let cool completely, stirring occasionally.
• Whisk in buttermilk, cream, corn syrup, salt, and vanilla seeds (reserve vanilla bean for another use). Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 3 days) before serving.

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.

Steps:

• In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
• In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.

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.

Steps:

• Stir sugar, lemon juice and peel in medium bowl.
• Add buttermilk; stir until sugar dissolves.
• Chill until cold, about 4 hours.
• Process mixture in ice cream maker according to manufacturer's instructions.
• Transfer to container with lid; freeze.
• (Can be made 3 days ahead. Keep frozen.)
• **I estimated the freezer time, after it is made in the ice cream maker, at 3 hours. It just depends on you frig and how frozen you want the sorbet. I did not include the actual time to make in the ice cream maker, as each one is different.

Steps:

• For Sorbet:
• Stir in honey in medium saucepan over low heat until warm. Remove honey from heat. Whisk in buttermilk and corn syrup. Refrigerate buttermilk mixture until cold.
• Transfer buttermilk mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to covered container and freeze. (Can be prepared 3 days ahead. Keep frozen.)
• For Grapefruit Cups:
• Using small sharp knife, cut around grapefruit to loosen pulp. Remove pulp from grapefruit and reserve for another use. Refrigerate grapefruit shells. (Can be made 6 hours ahead. Cover and keep refrigerated.)
• For Fried Herbs:
• Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat to 375°F. Working in batches, add mint and sage sprigs to skillet; fry until beginning to crisp but not brown, about 30 seconds. Using slotted spoon, carefully transfer herb sprigs to paper towels; drain. Sprinkle herb sprigs with sugar to coat lightly.
• Scoop sorbet into each grapefruit cup. Garnish with sugared herb sprigs and serve.

Steps:

• In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Steps:

• Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.

Steps:

• Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)

Steps:

• Combine sugar and 2 cups water in a medium saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool.
• In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer's instructions to freeze. When freezing is complete, transfer sorbet to an airtight container, and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks.