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
Written cooking instructions as an idea can be found back into history, in truth as far into history as early Egypt, and maybe further still. Having said that, mostly, these ancient cookbooks were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of stone tablets in the Sumerian language which recount the making 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 tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, there are two interesting recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is popular today, but instead descriptions of the types of meals cooked for the rich and wealthy people of those days. Over the next few hundred years, the wealthy families of the West tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. When we get to the 1900s, cooking books were starting to become popular mostly as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Buttermilk Fruit Sherbet recipe.
