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Buttermilk Sorbet: Questions re: adding Cherries


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Buttermilk Sorbet: Questions re: adding Cherries

Maxine | Jul 19, 2004 10:55 PM

I’m going to make a Martha Stewart Buttermilk Sorbet. (Recipe to follow, with my own tid-bits included) For fun I want to add some cherries. A few questions about the process. Is it correct to assume that I would have best results if the skins were removed before adding the cherries to the mixture? If yes, what is the best method? Cook them briefly in the sugar syrup and then press through a sieve, and then incorporate to the rest of mixture? Is there another approach? Any guidance would be appreciated. I’ll report back with how it goes. And thanks in advance.

Makes 1 ½ quarts

1 ¾ sugar (I halved that amount the last time and still found this way too sweet, btw)
2 cups buttermilk
1 ½ teaspoon vanilla extract (with cherries I’ll also use almond extract to enhance the cherries)

1. Combine sugar and 2 cups water in saucepan. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Let cool.
2. In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer the mixture to an ice-cream maker, and follow manufacturer’s instructions to freeze. When freezing is complete, transfer sorbet to an airtight container and freeze for at least 1 hour.

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