First came the Strawberry Buttermilk sherbet recipe, then I made it again with fresh blackberries that I bought at the farmer's market. Delicious! It looked a bit more purple in real life - this photo looks more red. But it was really good. What a versatile recipe; since I published it, Maria I has made
Both of these look amazing!
I've ordered an ice cream maker from Costco, but I still have the old Rival that I borrowed from a friend and last night, I tried another recipe. Mixed results on this one, but I think it has potential. I'll type the recipe straight first and then tell you what I did and what I'll change the next time I make this one.
I found this recipe in "The Healthy Kitchen" by Andrew Weil, MD and Rosie Daley. This cookbook has a photo of this served in hollowed-out lemon peel shells - very pretty. I didn't do that though.
Lemon Yogurt Sorbet
32 ounces plain yogurt
1/2 cup freshly squeezed lemon juice
1/2 cup chopped crystallized ginger
1 tsp. lemon zest
1/2 cup honey
Mix all in a bowl and put into the freezer until thoroughly chilled, about 30 minutes. Pour into an ice cream maker and freeze according to manufacturer's instructions.
My notes: I used nonfat organic yogurt, and I substituted agave nectar for the honey.
It's good but it's VERY tart. I'm a big lemon dessert fan so I like it just fine, but it's probably not sweet enough for most people. I recommend increasing the sweetener to at least 3/4 of a cup.
I also think that next time, I'll use low-fat yogurt instead of nonfat. I just think it needs a bit more richness.
The crystallized ginger is the best part - I love this stuff! I minced it pretty fine so it's spread thoughout the yogurt. Yum! I don't have a photo yet but basically it looks like vanilla with little gold specks from the ginger.