2 avacados
2 cup buttermilk
1/2 cup sugar
1/4 cup honey
1/4 cup light corn syrup
1/4 cup lemon juice
Directions
Puree avacados in blender or food processor.
Combine buttermilk, sugar, honey, corn syrup and lemon juice. Beat
well and blend with avacados. Refrigerate until mixture is thoroughly
chilled, then freeze according to ice cream maker manufacturer's
directions.
Makes 1 quart.
Servings: 1 servings
Avacado Buttermilk Sherbet Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Vegetable
The History of Recipes
We are able to track the history of written recipes far back into the distant past, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
As we move into Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs were skilled in the use of many spices, including some familiar names for example basil, mint and parsley. During the following few centuries, the powerful and rich competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were at a premium. Even so, it wasn`t until the 1800s that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes of their peers. By the advent of the 1900s, cookbooks are in great demand, mostly as a result of more people being able to read, people having more leisure time and having more disposable income. |
We hope you enjoy this Avacado Buttermilk Sherbet recipe.
