What I love about this frozen treat is that it is loaded with fruit. During the summer, I freeze lots of different fruits and berries for use during the winter. Homemade jam, baked goods, and sorbet can all be made with frozen fruit. Simply place berries or sliced fruit in a single layer on a parchment lined baking sheet. Freeze overnight, then transfer to a freezer bag (make sure to write the date on the bag). This way, you can enjoy summers bounty in the cold winter months.
The buttermilk adds a nice tang, and it has plenty of healthy digestive cultures. The vodka keeps the sorbet softer so you are not dealing with a hard block of fruit ice. Be careful lowering the sugar amount, as you won’t have as creamy of a texture.
Fruity Buttermilk Sorbet
This recipe was created to use fruit that is just starting to over-ripen or buttermilk that needs to get used up. However, over the years it has become a staple in our freezer. It is my daughter’s favorite bedtime snack (with a little dark chocolate mixed in) and my dogs’ favorite hot weather treat.
Makes 1 generous quart
4 cups fresh or frozen fruit (cut into 1 inch pieces if larger than a blackberry), berries and stone fruit work best
2 cups buttermilk
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vodka
Add all ingredients to a blender or food processor, and puree several minutes, until mixture is completely smooth.
At this point you can pour mixture through a fine mesh sieve to remove bits of peel or small seeds from berries (if used). I don’t do this, as I like the color and the nutrition that the peel provide, and it can give a nice texture to the sorbet.
Whatever method you choose, refrigerate blended mixture until well chilled, at least 2 hours. Process in ice cream freezer until soft serve consistency.
Transer to a plastic container, cover tightly, and freeze until firm, about 4 hours. Best if used within a few days, however, I have had it in the freezer up to two weeks and it has still been delicious.