Buttermilk Fruit Sherbet Recipe

Ingredients

1 pt frozen unsweetened blue berries or, other berries
1/2 cup buttermilk, divided
1 optional: honey or low calorie swee, tener to tast


Directions

Procedure: Combine frozen berries with half the buttermilk (1/4 cup)
in food processor, using the steel blade. Process until berries are
coarsely chopped. Stir with a spoon. Cover and process, adding
remaining buttermilk, a little at a time, through the cover opening.
Uncover and redistribute berries, then re-cover and process again,
until mixture is smooth and has the texture of frozen custard or
soft-serve ice cream. Don't overprocess. If desired, sweeten to taste
with a few drops of honey or a few packets of low-cal sweetener.
Presentation: Serve immediately. Yield: Makes 4 servings, 75 calories
each; sweetener adds about 5 calories per serving.


Servings: 4 servings

 

 

Buttermilk Fruit Sherbet Recipe brought to you by Recipe Ideas


Categories: Beverages; Dessert; Fruit; Vegetable


The History of Recipes

It is quite possible to trace the history of written cooking instructions way back into the far past, certainly as far as ancient Egypt, and possibly even further than that. Having said that, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.

The truth of the matter is, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated.

As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Romans used many different herbs and spices, including many that are still in use today for example bay, rue and asafoetida.

Moving on, we have a couple of cookery books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that is served today, but rather recipes for the types of food eaten by the rich and powerful of that period.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as coriander, basil and rosemary. These new foods and spices led to an increase in manuscripts on cooking, the majority of which still exist in private libraries.

During the following few centuries, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and consequentially cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording the recipes of their peers.

By the advent of the 1900s, cooking books are highly popular mostly as a result of better eduction, people having more free time and disposable income.

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We hope you enjoy this Buttermilk Fruit Sherbet recipe.

 


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