Sherbet recipes

Since I've gotten our ice cream maker recently we've made 2 batches in 2 days.  First we made a Lemon Buttermilk recipe Karen sent me and it was out of this world.  Dave isn't a citrus man when it comes to sweets, but he really enjoyed it!

Lemon Buttermilk Sherbet

*serves 4*

2 cups buttermilk
1 cup sugar
1/4 fresh lemon juice
1 Tbsp lemon zest

2 tsp vanilla extract

Whisk together all ingredients in a bowl and chill until cold.  Place in frozen ice cream maker and turn on for about 20-25 minutes.  Remove sherbet from ice cream maker and place in freezer safe bowl and place a piece of freezer paper/wax paper on top and then put the lid on.  Freeze for up to 1 week or at least 1-2 hrs and EAT!

Strawberry Sherbet  *any soft fruit will do: cherries (pitted), raspberries, blackberries, peaches etc*

*serves 8*

3 cups whole milk
1 cup cream
1 1/4 cups strawberries (homegrown or farmer's markets are best)
1.5 cups sugar
2 tsp vanilla extract

Mash the strawberries and sugar in a large bowl to your desired consistency.  Add milk, cream and vanilla and mix until well blended.  Add to the frozen ice cream bowl and let it mix for 20-25 mins.  Remove sherbet from ice cream maker and place in freezer safe bowl and place a piece of freezer paper/wax paper on top and then put the lid on.  Freeze for up to 1 week or at least 1-2 hrs and EAT!

Mint Chocolate Sherbet

*serves 8*

3 cups whole milk
1 cup cream
3/4 cup unsweetened cocoa powder

1 1/4 cups sugar
1 tsp peppermint extract/essential oil (or mash 2-3 mint leaves into a paste)
1 Tbsp vanilla extract

Mix the cocoa powder and sugar.  Add milk, cream, vanilla and peppermint and mix until well blended.  Add to the frozen ice cream bowl and let it mix for 20-25 mins.  Remove sherbet from ice cream maker and place in freezer safe bowl and place a piece of freezer paper/wax paper on top and then put the lid on.  Freeze for up to 1 week or at least 1-2 hrs and EAT!