Best 3 Buttermilk And Honey Sorbet In Grapefruit Cups Recipes
Indulge in a refreshing and healthy treat with our tantalizing Buttermilk and Honey Sorbet in Grapefruit Cups recipe. This delightful dessert combines the tangy sweetness of grapefruit with the creamy smoothness of buttermilk and honey sorbet, creating a perfect balance of flavors. As a bonus, we've included two additional sorbet recipes – a classic Lemon Sorbet and a tropical Mango Sorbet – to expand your sorbet-making repertoire. These recipes are not only delicious but also easy to make, requiring minimal ingredients and simple techniques. Whether you're looking for a light and refreshing dessert to end a meal or a sweet treat to satisfy your cravings, these sorbet recipes are sure to hit the spot.
Let's cook with our recipes!
BUTTERMILK AND HONEY SORBET IN GRAPEFRUIT CUPS
Categories Citrus Dairy Herb Dessert Freeze/Chill Summer Bon Appétit Ireland Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
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.
LEMON-BUTTERMILK SORBET
A bite of this refreshing sorbet is like stepping into a cold shower on a hot summer day. Thanks to the juice and zest of an entire lemon, this four-ingredient frozen treat has plenty of zing, but the creaminess of the buttermilk and the earthiness of the vanilla mellow it all out so you're not left with an unpleasant pucker. A quick note: The zest and the vanilla seeds can clump a bit during the churning process. Just stir it into the sorbet before serving (for soft serve) or freezing (for a firmer sorbet).
Provided by Amanda Hesser
Categories weekday, ice creams and sorbets, dessert
Time 15m
Yield about 3 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 31 grams
BUTTERMILK SORBET FOR RHUBARB FLOAT
Use this recipe when making our Rhubarb Float with Buttermilk Sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
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.
Tips:
- Choose ripe and juicy grapefruits for the best flavor.
- Be sure to zest the grapefruits before juicing them to get the most flavor.
- If you don't have a juicer, you can use a blender to juice the grapefruits. Just be sure to strain the juice through a fine-mesh sieve to remove any pulp.
- For a smoother sorbet, chill the buttermilk and honey mixture before churning.
- If you don't have an ice cream maker, you can freeze the sorbet mixture in a shallow dish and stir it every few hours to break up the ice crystals.
- Serve the sorbet immediately or store it in the freezer for up to 2 weeks.
Conclusion:
Buttermilk and honey sorbet is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its tangy, sweet, and creamy flavor, this sorbet is sure to be a hit with everyone who tries it.
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