A wonderfully versatile recipe! Take bits of different fruit you have hanging out in the fridge and combine them for your own personalized sherbet. Corn syrup imparts a velvety and scoopable texture without being cloying. Sugar and lemon juice are only added to taste. Tart fruit, such as raspberries, may not need any lemon juice but will need a couple tablespoons of sugar. Conversely, white peaches lack acidity and will probably need a little lemon juice but no sugar. Because the amount of sugar and acid varies greatly in fruit, be sure to taste and add sugar and lemon juice as needed.
ingredients
yield: about 1 quart
1 1/2 Cups (from about 1 pound of fruit) Puree, from berries and/or peaches
3/4 Cup Cream or Sour Cream
3/4 Cup Buttermilk or Kefir
1 Cup Corn Syrup
1 Teaspoon Vanilla
1/8 Teaspoon Salt
1-2 Tablespoons of Sugar, if needed, to taste
1-3 Teaspoons Lemon Juice, if needed, to taste
deviations & tips
Peel and remove pits from peaches.
For berries such as raspberries and blackberries, remove the hard seeds by pushing the puree through a fine mesh sieve.
Blueberries and strawberries won't need their seeds removed.
Opt for sour cream for a more tart, cheesecake flavor.
If using raspberries or blackberries, puree them, by themselves, in a blender or food processor, and remove the seeds by pushing the puree through a fine mesh sieve.
Straining out raspberry and blackberry seeds saves your teeth from crunching into frozen seeds!
Puree any additional fruits that you may be using (that don't need the seeds strained) and measure out 1 1/2 cups of fruit puree. If you're short of a cup and a half, puree and add more fruit. If you have more than 1 1/2 cups, save the puree for another use like cocktails or smoothies.
Return the fruit puree to the blender or food processor. Add cream, buttermilk, corn syrup, vanilla and salt. Process until completely smooth. Taste and add sugar and lemon juice, a little at a time, only as needed. Be sure to blend well between any additions.
Refrigerate until very cold or until mixture reaches about 40-45 degrees Fahrenheit. Churn mixture in ice cream machine for about 25-30 minutes or according to the manufacturers instructions. The sherbet should resemble soft serve. Transfer to a quart container and freeze for 2 to 4 hours or until firm.
Blueberry & Peach Sherbet