Tammy accused me last night of re-telling the same old story when it comes to bananas + buttermilk in sherbet. Which points to the fact that she listens/remembers too well, but also that i need to write it up on the blog, so I quit talking about it. So. Lime Buttermilk Sherbet is epic. Do not mix bananas and buttermilk to make sherbet at any cost. The other mistake I made is I squeezed more lime juice than I needed, and increased the sugar, but not the buttermilk amount, which inhibited freezing -- you have to have the right proportion of sugar to liquid for freezing, eh? Anyway, here's the proper recipe when using powdered sugar: 10oz pow'd sugar, 3/4 c. lime juice, 1Q buttermilk. salt and zest help. Ice crystals seem to be less of an issue when using powdered sugar (?) so a tiny bit of booze seems to be less necessary.
Update: I'm starting to like this flavor more. I'm adding it to the sorbet chronicles.
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Thanks for the compliment, Seth. Coconut basil tops my favorite list, even if it's not so local. It's creative, refreshing, and good. What are you going to do with the persimmon pulp? that might be a cool fall flavor.
ReplyDeleteYou know what, I've been eating the last leftovers of this flavor the last couple of nights and I'm starting to quite like this one, much more than before. So, lime banana buttermilk is now A-ok in my book.
ReplyDeleteI read that persimmon jam is pretty but doesn't taste like persimmons, so I'm a little leery of eating them in any way other than fresh, but we might have to try that one.