Lemon Berry Sherbet
I got this recipe from my sister. Leave it to my sister to find the perfect sherbet recipe. She has the best recipes. I could never seem to find the right mix of ingredients for sherbet. When we went to visit my parents a couple weekends ago, they had just made strawberry sherbet with fresh strawberries from my dad’s strawberry patch.
The secret, she said, was to use buttermilk and real (full fat) sour cream. She told me the recipe … and said I really needed to try it with my mulberries. I argued that they have too many seeds, but she said try it anyway. So since I have so many mulberries this year, I did try it. First I made it with seeds, then my daughter tasted and said it had too many seeds, so I made a seedless version.
And you know what? I really like the one with the seeds better. It has a more intense berry taste. Besides, it is WAY easier to make. If you’re worried about seeds, I included the seedless method below too … I would increase the amount of berries you use if you want to go seedless.
I adore the deep purple color of this sherbet from the mulberries. My sister’s strawberry version was an intense red from the strawberries. Whatever berry you use, it’s sure to turn out a beautiful hue.
- 1 lb. mulberries, strawberries, blackberries or blueberries (I used mulberries)
- 1/4 cup mulberry maple rose syrup (recipe here) or other berry simple syrup
- 1/4 cup sugar
- 1/4 cup sour cream or yogurt (Full fat sour cream will give your sherbet a creamier texture)
- 1 1/2 cups buttermilk
- 2 Tablespoons Limoncello (optional)
- 2 Tablespoons whipping cream
- juice of 1/2 lemon
- Blend all ingredients in a blender until smooth. Pour the mixture into your ice cream maker and freeze according to manufacturer's directions.
- Enjoy immediately or freeze for a couple hours if you want a firmer sherbet. If you let it freeze longer, it will get hard, but it softens nicely if you let it sit for 15 minutes or so before you scoop it.
If you want a seedless sherbet, you may want to add more berries and syrup to intensify the berry taste if you go this method. Put the berries with the syrup and sugar into a saucepan, bring to a boil then cook, covered, for 15 minutes or so. Let the mixture cool, then strain through a cheesecloth, squishing the berries to get all the liquid out of them that you can. Then take the strained syrup and mix with the remaining ingredients and freeze in the ice cream maker.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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