Pink Saturday - Buttermilk Pomegranate Sorbet

I am excited to be one of the Pink Saturday bloggers being featured today! Thanks for stopping by my blog! I have a great summer recipe to share with you.

I received an email from POM Wonderful offering to send me some pomegranate juice. Who could pass up an offer for free juice? Thanks, POM Wonderful. Until a few months ago, I'd never had a pomegranate or pomegranate juice. If you enjoy flavored vodka, you'll like this Pomegranate Infused Vodka. When squash is plentiful in the Fall, give this Butternut Squash, Sweet Potato and Pomegranate Soup a try.

Having tried a cocktail and a main dish with pomegranates, I decided to try a dessert. I love the smooth and creamy texture of this sorbet. Using this recipe as a guide, I made Buttermilk Pomegranate Sorbet. The pomegrantes give it a nice tart flavor with just a hint of sweetness.

Pomegranate Sorbet
Makes approximately 7 cups

3/4 cup sugar
1/4 cup pomegranate juice
1 tablespoons lemon zest
2 cups buttermilk

Stir sugar, pomegranate juice and lemon zest in a medium bowl. Add buttermilk, stir until sugar is dissolved. Chill until cold, at least 4 hours. Process mixture in ice cream freezer, approximately 20 minutes. Transfer to contained with lid; freeze. (Can be made 3 days ahead.)

My notes on this recipe: I added about 1/4 cup of vodka to this recipe. I drizzled it into the mixture while it was freezing. You know how homemade ice cream can be hard to scoop? The alcohol keeps it from freezing too hard.

Pink Saturday - Berry Sorbet & Flowers

Pink is my favorite color! Interesting how our taste in colors changes, as a kid yellow was my favorite color. Pink is fun, happy color and makes me smile.

I am linking this post to the group Pink Saturday's. Check it out, there's some fun posts there!!!

Recently, I found some great bargains on berries. How can you pass up a bargain on berries in winter. There's so many delicious things you can make with berries not to mention how wonderful they are delicious by themselves. I decided to make Berry Sorbet. What a fantastic late Winter treat.

Berry Sorbet
1 quart

4 cups strawberries, blueberries, blackberries, or raspberries, or a combination
(I used strawberries, raspberries and blackberries)
3/4 cup cranberry/raspberry juice
3/4 cup agave syrup
2 tablespoons fresh lemon juice
pinch of salt
grated zest of 1 lemon
2 tablespoons vodka

Blend the berries with the juice in a blender or food processor. Strain the mixture through a fine-meshed strainer into a bowl, to remove the seeds. Stir in the agave syrup, lemon juice, salt, lemon zest, and vodka. Chill several hours or overnight. Freeze according to your ice cream maker’s instructions. Let the sorbet sit in the freezer for a few hours before serving.

My husband surprised me with these beautiful flowers. Just because!

Lemon Buttermilk Sorbet

Participating in Sweet Melissa Sunday's, Chocolate With Francois and Martha Stewart's Cupcake Club have encouraged me to try recipes I wouldn't have tried otherwise. It's also increased the amount we spend on food. I buy ingredients I don't normally stock in my kitchen. I always try to "Use It Up". It's fun searching for a recipe to use the rest of those ingredients.

I found this recipe for Buttermilk Sorbet. Four ingredients, three really since lemon zest and lemon are the same ingredient. How simple is that? Speaking of simple, Santa brought me one of these. This makes squeezing a lemon quick and easy!

This sorbet is amazingly delicious. It has a nice hint of lemon but isn't too lemony. It's so creamy, you would think you are eating ice cream. I can't wait to make this sorbet with summer berries. I am just loving anything these days that reminds me of summer!

Lemon Buttermilk Sorbet
Recipe from Bon Appetit

Makes approximately 7 cups
1 1/2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 cups buttermilk

Stir sugar, lemon juice and lemon zest in a medium bowl. Add buttermilk, stir until sugar is dissolved. Chill until cold, at least 4 hours. Process mixture in ice cream freezer, approximately 20 minutes. Transfer to contained with lid; freeze. (Can be made 3 days ahead.)

My notes on this recipe: I added about 1/4 cup of vodka to this recipe. I drizzled it in while it was in the ice cream freezer. You know how homemade ice cream can get too frozen to scoop? I think the little bit of alcohol helps prevent it from freezing so hard. The recipe says this can be made three days ahead. I made this a week ago and it's still good.