Buttermilk Sorbet For Rhubarb Float Recipes
RHUBARB SORBET
Provided by Bryan Webb
Categories Food Processor Ice Cream Machine Dessert Valentine's Day Low Sodium Frozen Dessert Summer Vegan Rhubarb Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.
- Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)
RHUBARB SORBET
Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.
Provided by David Tanis
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 quart
Number Of Ingredients 4
Steps:
- Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
- Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
- Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 34 grams
RHUBARB SORBET
Steps:
- Set up an ice bath in a large bowl.
- Cut the rhubarb into small pieces and juice it in a juicer. The fibers can clog the juicer, so you may need to clean it about halfway through this process. Strain the juice and measure out 3 cups.
- Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk. Bring to a boil over medium-high heat.
- Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Once this is cool, add the rhubarb juice and mix again with the immersion blender.
- Freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
MAGIC BUTTERMILK SORBET
Steps:
- In the quart-size resealable bag, combine sugar and buttermilk. Seal the bag. In the gallon size resealable bag, combine salt and ice. Insert the smaller bag into the larger one and seal, letting all the air out. Shake continuously for 5 minutes. When buttermilk stiffens, remove the small bag and dip into cold water to remove salt from the outside of the bag. Freeze or serve immediately. To serve, open bag and scoop out sorbet.
RHUBARB FLOAT WITH BUTTERMILK SORBET
Tangy-sweet rhubarb nicely complements creamy buttermilk sorbet in a refreshing dessert drink.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.
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