Food & Drink Magazine

Quick & Easy Berry Sherbet Recipe

By Icecreamed
2755867805_2f191040c2_z Here’s the deal.

If I had time to be Martha Stewart all day everyday, well, I would just be Martha Stewart. But I don’t. I have bills. I pay taxes. I own a business. There’s a man depending on me for his three meals a day. Not to mention I like baths.

Yes, long, long, luxurious baths in all kinds of scented and aromatic bath salts like French Vanilla and Eucalyptus. Does this sound like a person who has time to fuss over gourmet cuisine that can rival Mario Batali? No. So all hail the 30-minute sherbet. My own creation that need not more than a blink of an eye and, literally, the press of two buttons. If you are as smart (re: lazy) as I am and have invested in a blender and ice cream machine already, then this recipe is for you darlin! I basically turned what is in essence a smoothie, into a divine, healthy, and satisfying dessert. (If you don’t have a job, a life, and live with your parents, then feel free to spend all your time in a 50′s apron and stilettos over a stovetop making syrup, chilling it, stirring, chilling again, freezing, yada yada). Perfect for a humid Spring night!

Oh but don’t leave me yet. This is not just a naked sherbet my friends. This sherbet needs a sassy accessory, a perfume to allure the voyeurs, a topping above all toppings. Yes, it needs a wildberry chocolate drizzle. You can thank me later!

Berry Buttermilk Sherbet

INGREDIENTS:6 oz. frozen raspberries6 oz. frozen blackberries6 oz. frozen blueberries1/2 cup cane sugar1-3/4 cup buttermilkjuice of 1/2 lime1/2 tsp. cardamom (optional)***1/2 cup frozen wildberries3 tb chocolate sauce/syrupsugar (for sprinkling)Method:Place all ingredients in a blender. Blend until smooth. Transfer to ice cream machine and freeze according to manufacturer instructions.While sherbet is churning in all its gloriousness, toss wildberries into a saucepan over medium-low heat. Sprinkle a generous pinch of sugar. Pour in chocolate sauce. Stir occasionally. Let simmer until desired consistency is reached.Drizzle sauce on sherbet and serve. Yum!Note: You can sift out the seeds if you prefer, but I’ve done both methods, and the seeds from the fruits in the sherbet is just as delicious. I also sometimes make just the blueberry seperate from the rest when I want a nice presentation of colors!

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