Blackberry Sherbet - A Three Ingredient Wonder

From the kitchen of One Perfect Bite... Is it ice cream, gelato, sherbet or sorbet? There're a lot of names for frozen desserts, but do you know the difference between them? Here are the basics. Ice cream is a frozen mixture of cream, milk, flavorings and sweeteners. Air is introduced to the mixture during the whipping process and up to 60% of its volume is air that will give it a light and fluffy texture. Ice creams are divided into categories depending on how much butterfat they contain. A premium ice cream has an 11% to 15% butterfat content. Regular ice cream contains 10% to 11% butterfat. A light ice cream contains 50% less fat or 33% fewer calories than the regular ice cream. Gelato is Italian style ice cream. It differs from American ice cream in the amount of air that is beaten into it during the whipping product. Gelato contains less air than it's American counterpart (20% air for gelato and up to 60% air for ice cream). As a result it is denser and more intensely flavored than ice cream. Sorbet is made from fruit purée that is whipped and frozen and can include additional herbs and flavorings. It contains no milk or cream. Sherbet is a fruit based ice that has milk added for creaminess, but, by law, it can contain no more than 2% butterfat. Today's recipe is a sherbet that's made from a blackberry purée and buttermilk. This cream has an intense berry flavor. While it breaks my heart to say this, this sherbet is really not for children unless they are outdoors and wearing swim suits. It melts quickly and it will stain. The sherbet uses just 3 ingredients and can be made without an ice cream freezer as long as it is kept very cold. The recipe comes from Taste of Home magazine.

Blackberry Sherbet...from the kitchen of One Perfect Bite

Ingredients:
4 cups fresh or thawed frozen blackberries
1 to 2 cups granulated sugar
2 cups low-fat buttermilk

Directions:
1) Place berries in bowl of a food processor; cover and process until smooth. Add 1 to 2 cups sugar (dependent on your sugar quotient) to puree and process until well combined. Strain mixture, discarding seeds and pulp. Stir in buttermilk. Transfer to a 9 x 13-inch dish. Freeze until edges of mixture begin to firm, about 2 hours. Stir and return to freezer. Freeze until firm, about 2 hours longer.
2) Just before serving, scrape mixture into bowl of a food processor; cover and process until smooth. Scrape mixture into 8 (6-oz.) bowls and serve. Alternatively, return to 9 x 13-inch pan and freeze again. Scoop into bowls with an ice cream scoop. Yield: 8 servings.

Key Lime Sherbet - A Minimalists Dessert

If you share my love for citrus desserts I suspect you're ready for this tart, key lime sherbet. It's Zen-like in its simplicity and can be made without an ice cream or sherbet maker. The sherbet is easy to make, but do plan time for multiple freezings and sear the word cold into your brain. Bowls and beaters must be icy cold as you work and you'll find it's best to work as quickly as you can. The number of key limes you'll use will vary; I needed 20 key limes to make 2/3 cup of juice. If key limes aren't available, large Persian limes - about 3 of them - may be substituted. This is a wonderful way for the health conscious to end a meal. I like to frost the glasses in which I serve the sherbet. It's not necessary but it looks really nice and it makes for a great grand finale.

Key Lime Sherbet

Ingredients:
3 cups water
1-1/4 cups sugar, divided use
3/4 cup light corn syrup
2/3 cup key lime juice, strained
2 to 3 drops green food coloring (optional)
2 egg whites
Salt

Directions:
1) Place water, 1 cup sugar and corn syrup in a 2-quart saucepan. Bring to a boil, over high heat, stirring until sugar dissolves. Reduce heat; continue to boil for 5 minutes. Set aside; cool to room temperature.
2) Stir in lime juice and food coloring, if using. Pour into a shallow metal pan. Place pan in the freezer and freeze until solid throughout. Place bowl and beaters of an electric mixer in the freezer as well.
3) Remove pan from freezer. Quickly break up lime mixture with a wooden spoon; turn into frozen mixer bowl. Beat with frozen beaters at low speed, just until mixture is lump free. Remove bowl containing lime mixture from stand and transfer immediately to the freezer. Return beaters to freezer as well. Refreeze.
4) When the mixture is refrozen, place egg whites in a small mixing bowl. Add a pinch of salt; beat until slightly thickened. Add reserved 1/4 cup sugar and beat until egg whites hold their shape. Set aside.
5) Remove lime mixture from freezer, Break up with a wooden spoon. Beat with chilled beaters until just smooth. With mixer set to low speed, beat in egg whites only until just incorporated. Immediately return bowl to freezer. Refreeze, folding gently from bottom to top, two or three times during freezing process. Serve firm. Yield: 6 cups.