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 actually possible to track the history of recipes far back into the distant past, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the early Romans used many different aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in recipe publications, most of which are now in private collections. By the time we get to the 20th century, cooking publications are in high demand, mostly due to increased literacy, more spare time and being a little richer. The arrival of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Buttermilk Fruit Sherbet recipe.
