Ingredients
- 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
Instructions
- 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.
Notes
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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