Four simple ingredients transform into this gorgeous, sweet, tangy and vibrant frozen dessert, creating a delicious BLOOD ORANGE BUTTERMILK SHERBET!
Aren’t blood oranges just gorgeous? Of all citrus varieties available, they’re not my favorite grab and go fruit. On their own, I think their flavor is fine, but nothing as tantalizing as a delicious cara cara orange. Plus, who wants to risk getting red stain all over their clothes. But, I do think they are one of the most exquisite citrus fruits and I love making delicious treats with them.
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I use buttermilk all the time. If you’ve never bought it before, trust me when I say buttermilk should be one of those ingredients you always have on hand. Any time a baking recipe calls for milk, I use buttermilk. Pancakes, biscuits, muffins – you name it. It obviously works well with mashed potatoes and fried chicken as well. Would I ever drink it on its own? No way. But mixed in with other ingredients? Pure awesome.
This recipe calls for four simple ingredients: blood oranges, sugar, vanilla bean, and buttermilk. If you were feeling lazy, you could always omit the vanilla bean, but if you follow my blog, you’ll know I love me some vanilla beans.
The trick to making a really creamy ice cream or sorbet or sherbet (what exactly is the difference anyway?) is to ensure your base is cold and your ice cream vessel is really cold. I like to keep it in the bottom of my deep freezer. Even then, it takes a good 45 minutes to get the ice cream to the consistency that I like.
Buttermilk is tangy. Blood orange is tart. Sugar balances it out and makes all things right. Isn’t the final product pretty? Now, when people ask how you get orange flavored sherbet that’s pink, you can tell them. Enjoy!
Blood Orange Buttermilk Sherbet
- 5 blood oranges juice (need 1 cup) and zest
- 1 cup sugar
- 1 vanilla bean split lengthwise
- 2 cups buttermilk
Combine orange juice and zest, sugar, and vanilla bean in saucepan. Heat over medium high heat until mixture starts to boil, then continue cooking while stirring for about one minute until the sugar has dissolved. Thoroughly cool mixture in refrigerator 2 hours to overnight.
Strain mixture through fine mesh strainer and discard vanilla bean and excess zest.
Combine with buttermilk and process in ice cream maker. If your mixture is cold and the ice cream vessel is very frozen (I keep mine in the bottom of my deep freezer), the sherbet will be perfect after about 45 minutes.
or if you’re just a fan of homemade ice cream that’s better than anything you’ve ever tasted, then this Extreme Vanilla Bean Ice Cream is what you want:
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