Chillin' Out With Sherbets

These frosty, fruity recipes boast short ingredient lists and easy preparation.

To know me is to know a die-hard chocolate ice-cream fan-one who consumes untold amounts of this frozen confection. What folks don't know, however, is that I'm equally passionate about full-flavored fruit sherbets. Often confused with sorbets, sherbets frequently include milk as an ingredient, while sorbets never contain milk.

Right now is the perfect time to enjoy the season's bounty in this cool and creamy dessert. The citrus sherbets are absolutely delicious and our Foods staff awarded the berry sherbets its highest ratings. So dust off your ice-cream maker, and get ready to enjoy a bit of heaven. KATE NICHOLSON

RASPBERRY-BUTTERMILK SHERBET

MAKES ABOUT 4 CUPS

PREP: 20 MIN., FREEZE: ABOUT 30 MIN.

2 cups fresh raspberries*

1 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

Garnishes: fresh mint sprigs, fresh raspberries

PROCESS raspberries in a food processor or blender until smooth, stopping to scrape down sides. Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.

POUR raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired. HEIDI CUMMINGS

BIRMINGHAM, ALABAMA

* 1 (14-ounce) package frozen raspberries, thawed, may be substituted for fresh raspberries.

BLUEBERRY-BUTTERMILK SHERBET: Substitute an equal amount of fresh or frozen blueberries for raspberries. Proceed with recipe as directed. Garnish with fresh blueberries and lemon rind strips, if desired.

BLACKBERRY-BUTTERMILK SHERBET: Substitute an equal amount of fresh or frozen blackberries for raspberries. Proceed with recipe as directed. Garnish with fresh blackberries and lemon rind strips, if desired.

REFRESHING LIME SHERBET

MAKES 5 CUPS

PREP: 15 MIN., FREEZE: ABOUT 35 MIN.

Be careful not to remove any of the white pith underneath when grating the rind, or your sherbet will taste bitter.

4 teaspoons finely grated lime rind (about 1 large lime)

1 cup sugar

3 cups half-and-half

½ cup fresh lime juice (about 4 limes)

½ cup water

1/8 teaspoon salt

Garnishes: fresh mint sprigs, thinly sliced lime wedges, lime rind strips

STIR together first 6 ingredients in a large bowl, stirring until well blended.

POUR lime mixture into freezer container of a 4-quart ice-cream maker; freeze according to manufacturer's instructions. Garnish each serving, if desired.

REFRESHING LEMON SHERBET: Substitute a large lemon for the lime and fresh lemon juice for lime juice. Proceed as directed. Garnish with fresh mint sprigs, thinly sliced lemon wedges, and lemon rind strips.

Copyright Southern Progress Corporation May 2005
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